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.
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
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.