7-layer prawn cocktail salad

 

 


7-layer prawn cocktail salad

220g dried spiral pasta

2kg Australian large cooked tiger prawns

300g mixed cherry tomatoes, halved

1 tbsp chopped fresh chives

1 tbsp olive oil

2 large ripe avocados

1 tbsp fresh lemon juice

3 large Lebanese cucumbers

100g (1 ⁄ 3 cup) basil pesto

1 small iceberg lettuce, very finely shredded

Fresh continental parsley leaves, to serve

herbed cocktail sauce

100g spreadable cream cheese

65g (1 ⁄4 cup) sour cream

60g (1 ⁄4 cup) whole-egg mayonnaise

2 tbsp tomato sauce

1 tbsp fresh lemon juice

2 tsp Dijon mustard

1 tbsp finely chopped fresh chives

1 tbsp finely chopped fresh dill

6 drops tabasco sauce

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions. Refresh under cold water. Drain and set aside to cool.

Step 2

Meanwhile, peel the prawns, leaving 7 prawns with tails intact. Combine tomato, chives and oil in a bowl. Season. Mash avocados in a bowl and stir in lemon juice. Finely chop 2 cucumbers. Peel remaining 1 into ribbons.

Step 3

To make the cocktail sauce, use electric beaters to beat the cream cheese in a bowl until smooth. Beat in the sour cream and mayonnaise until just combined. Stir in remaining ingredients until well combined.

Step 4

Combine the pasta and pesto in a bowl and toss until well combined.

Step 5

Spread the cocktail sauce over the base of a 3L straight-sided trifle bowl. Top with the lettuce, peeled prawns, chopped cucumber, pesto pasta and avocado. Smooth the surface.

Step 6

Arrange remaining prawns on 1 side of the edge of the bowl. Roll the cucumber ribbons into coils. Arrange around the inner edge of the bowl on either side of the prawns. Fill the centre with the tomato mixture. Sprinkle with parsley to serve.

 

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