Prawns with Bloody Mary Aioli
A bowl of cold prawns and a bloody Mary in aioli form - tomato, horseradish, Worcestershire and lemon. No cooking, just a platter and some crushed ice.
Serves: 12 as an appetiser
Prep time: 15 minutes
Cook time: None
INGREDIENTS
24 large prawns, cooked and peeled, tails left on
1 cup aioli
2 tablespoons tomato paste
1 tablespoon horseradish cream
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
10cm celery stalk, finely diced
1 birds eye chilli, finely diced (optional)
1 lemon, cut into wedges
METHOD
Combine the aioli, tomato paste, horseradish, lemon juice and Worcestershire sauce until smooth and evenly coloured.
Stir through the celery and the chilli, if using.
Serve with the chilled peeled prawns on crushed ice, with lemon wedges alongside.
HINTS
Ask your fishmonger for some shaved ice in a fresh bag for serving - it keeps the prawns cold on the table and looks like you tried.
Make the aioli a few hours ahead. The horseradish and Worcestershire need time to settle in, and it only gets better sitting in the fridge.
Taste before you serve. Horseradish varies wildly between brands, so start at a tablespoon and build from there.
NUTRITION (per recipe total, serves 12 - guide only):
Energy: approximately 8670kJ (2070 calories)
Protein: 105g
Fat: 170g
Saturated fat: 26g
Carbohydrates: 12g
Sugars: 6g
Fibre: 2g
Sodium: 2600mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.