For a refreshing summery festive starter that your guests will love, try this quick prawn cocktail with a spicy twist.


1/2 cup (150g) whole-egg mayonnaise

2 tablespoons tomato sauce (ketchup)

1 tablespoon sriracha sauce (hot Thai-style chilli sauce) 

Juice of 1/2 lemon

1/2 iceberg lettuce, shredded

1 cucumber, chopped

1 avocado, chopped

24 cooked prawns, peeled (deveined)

1/2 teaspoon sweet paprika

2 tablespoons chopped chives


  1. Combine mayonnaise, tomato sauce, sriracha and lemon juice in a bowl. Season and set aside.
  2. Divide lettuce among 6 serving glasses and top with cucumber and avocado. Pile the prawns on top and drizzle with the sauce. Serve sprinkled with paprika and chives.

Image and recipe courtesy

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