Name: Prawn cocktail tower
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 kg cooked prawns, peeled and deveined; Semi-ripe mango, cut into wedges, to serve; 1 bunch snake beans, cut into 10cm batons; 1 Lebanese cucumber, cut into 10cm batons; Lettuce leaves, for wrapping; Thai basil, coriander, roasted unsalted peanuts and shredded fresh coconut to serve; Chilli-prawn relish; 60 ml (¼ cup) neutral oil, such as grapeseed oil; 12 dried long red chillies, soaked in cold water overnight; 4 golden shallots, diced; 2 garlic cloves, coarsely chopped; 1 tbsp dried shrimp, soaked in warm water for 10 minutes, then drained; 30 gm palm sugar (or to taste); 3 tsp shrimp paste; 2 tsp fish sauce (or to taste); 1 tbsp lime juice (or to taste)

Prawn cocktail tower

And that’s a wrap – the perfect self-serve summer dish.

Skip to Recipe

Serves 6

Prep

20M

Cook

30M

Total

50M

And that’s a wrap – the perfect self-serve summer dish. Start this recipe a day ahead to soak the chillies

Ingredients

1 kg cooked prawns, peeled and deveined

Semi-ripe mango, cut into wedges, to serve

1 bunch snake beans, cut into 10cm batons

1 Lebanese cucumber, cut into 10cm batons

Lettuce leaves, for wrapping

Thai basil, coriander, roasted unsalted peanuts and shredded fresh coconut to serve

Chilli-prawn relish

60 ml (¼ cup) neutral oil, such as grapeseed oil

12 dried long red chillies, soaked in cold water overnight

4 golden shallots, diced

2 garlic cloves, coarsely chopped

1 tbsp dried shrimp, soaked in warm water for 10 minutes, then drained

30 gm palm sugar (or to taste)

3 tsp shrimp paste

2 tsp fish sauce (or to taste)

1 tbsp lime juice (or to taste)

Method

1.For relish, heat oil in a saucepan over medium heat. Add chillies, shallot and garlic, and cook, stirring occasionally, until caramelised (10-15 minutes). Add remaining ingredients (except fish sauce and lime juice). Stir occasionally until colour deepens and mixture is caramelised (10-15 minutes). Season to taste with fish sauce and lime juice.

2.Layer bowls by placing a “stand” in the centre of a base bowl, ensuring it’s very stable. Alternatively, place a smaller bowl with the snake beans, cucumber, lettuce and herbs in the centre of a larger bowl with mango and prawns arranged over ice. Serve with relish and remaining ingredients.

Recipe / styling by Lisa Featherby

Styling by Vivien Walsh Stylist

Vivien Walsh is a Sydney-based stylist specialising in food, lifestyle and interiors. With 17 years’ experience, her work has appeared in Gourmet Traveller, Stellar and for brands including Westfield, Woolworths, Merivale and Four Seasons.

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