Prawn cocktails with chilli, coriander and lime mayonnaise

Prawn cocktail.
Prawn cocktail. Photo: Natalie Boog

The prawn cocktail is served with a zesty chilli, coriander and lime mayonnaise. I find these flavours complement the prawns beautifully. Instead of the baby cos, any crisp lettuce could be used, such as iceberg lettuce, which would give a fun retro touch. Keep the lettuce in the fridge until the last minute so that it is chilled and crisp.


24 large cooked prawns, peeled, deveined, tails intact

2 baby cos lettuce, trimmed, leaves separated

1 avocado, peeled, stone removed, thinly sliced

For the mayonnaise

2/3 cup good-quality mayonnaise

1 long red chilli, seeded and finely chopped

1 tbsp freshly chopped coriander

1 tbsp lime juice

1 tsp fish sauce

1 tsp finely grated lime zest


Divide the prawns, baby cos and avocado between 6 serving bowls or plates. Drizzle with the chilli, lime and coriander mayonnaise.

For the mayonnaise

Place all ingredients in a small bowl and stir until well combined.