48 cooked tiger prawns (1.5 kg)
2 baby cos lettuces
3 ripe avocados, peeled, chopped
5 radishes, cut into matchsticks
1 cup whole-egg mayonnaise
⅓ cup tomato sauce
1 tbsp lemon juice
2 tbsp horseradish cream
1 tsp Worcestershire sauce
Salt and pepper, to taste
- To make seafood sauce, combine all ingredients in a small bowl. Mix well. Set aside.
- Peel 8 prawns, leaving tails intact, and devein. Set aside to garnish. Peel and devein remaining prawns. Cut in half.
- Shred lettuces. You’ll need 4 cups. Place in a large bowl with halved prawns, avocado and radishes. Toss gently. Divide half the prawn mixture among eight glass serving dishes (2-cup capacity). Drizzle evenly with half the cocktail sauce, about 1 tbsp in each. Repeat with remaining prawn mixture and cocktail sauce.
- Garnish cocktails with reserved prawns.