Spice Prawn Cocktail Baguette
24 Australian prawns, peeled and deveined, tails intact
4 vine-ripened tomatoes, skins removed and finely chopped
¼ cup tomato juice
2 teaspoons Tabasco
1 tablespoon finely grated lime zest
2 tablespoons lime juice
2 teaspoons finely chopped parsley
2 French baguettes
1 butter lettuce leaves removed and rinsed
1 small fennel bulb, trimmed and finely sliced on a mandolin
2 avocados, peeled, deseeded and cut into wedges
baby parsley leaves top serve
½ cup mayonnaise
2 teaspoons tomato ketchup
1 teaspoon Tabasco
1 tablespoon lime juice
To make the cocktail sauce: place the mayonnaise, ketchup, Tabasco, and
lime juice in a bowl and whisk until smooth.
Place the prawns, tomatoes, tomato juice, Tabasco, lime zest, lime juice and parsley in a bowl and toss to combine. Refrigerate for 30 minutes.
Cut the baguettes lengthways down the centre. Spread the bottom half of the baguettes with cocktail sauce and top with butter lettuce, spicy prawns, fennel, avocado and baby parsley leaves.
Top with remaining half of the baguette and divide each baguette into four. Serve with fresh lime and extra cocktail sauce.
PREP TIME: 20 mins
COOK TIME: 0 mins