Prawns served with orange and traditional sauce. Quantity of prawns can be reduced and crabs or oysters can be used too. Sauce for the cocktail can be prepared ahead; keep covered in refrigerator until required.
300 g cooked prawns
1 small ripe mango
1 kiwi, sliced
10 pieces grapes
6 slices of dragonfruit
1 c strawberry
1 small pear, sliced
½ cup mayonnaise
2 ½ cups tomato sauce
¼ teaspoon Worcestershire sauce
½ teaspoon chili sauce
Combine mayonnaise and sauces in a small bowl, mix well. Serves 2.
1. Pinch prawns head from bodies. Pinch tail section away, then p2. Remove veins by pulling from head and towards tail.
3. Using sharp knife, cut top and bottom from orange, cut away white pith. Cut strawberry in 2 parts, cut mangoes in cubes, cut dragon fruit, pears in half moon, watermelon, and kiwi.
4. Cut between membranes of each orange segment. Line serving dish with lettuce leaves. Place orange, mango, strawberry, pears, kiwi and other prawn mixture. Garnish with prawns, sprig of dill or parsley. Done! So simple and easy to make.