Bloody mary prawn cocktail

Adam Liaw
Classic reinvented: The bloody mary sauce gives this prawn cocktail a lift.
Classic reinvented: The bloody mary sauce gives this prawn cocktail a lift. Photo: Edwina Pickles
Difficulty
Easy

This grown-up salad-style prawn cocktail is the perfect start to your Christmas feast. Add some sliced red chillies if you want a spicier kick.

Ingredients

2 cups mixed cherry tomatoes, halved

1 stalk celery, thinly sliced

½ cup pickled cocktail onions

24 large cooked prawns, peeled with tails on

½ cup Japanese mayonnaise, to serve

lemon wedges, cos lettuce leaves and pickled chillies, to serve

Bloody mary cocktail sauce

200ml tomato passata

juice of 1 lemon (about 80ml)

2 tbsp vodka

1 tbsp olive oil

2 tsp Worcestershire sauce

1 tsp Tabasco sauce

¼ tsp castor sugar

¼ tsp wasabi paste, or to taste

salt and pepper, to taste

Method

1. To make the bloody mary cocktail sauce, mix the ingredients together and stir to dissolve the sugar. Season to taste.

2. Toss the tomato, celery and pickled cocktail onions together and season with salt and a squeeze of lemon juice. Serve the prawns with the mixed tomato and celery and top with mayonnaise. Pour over a little of the bloody mary sauce and serve immediately with lemon slices, lettuce leaves and a pickled chilli.