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Reserve Collection Timeat SUPA IGA Meadowbank

SUPA IGA Meadowbank

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SUPA IGA Meadowbank
7-11a Bay Drive
Meadowbank, NSW 2114
02 9808 3715
Mon-Fri: 7am–9pm; Sat-Sun: 8am–8pm
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Reserve Collection Timeat SUPA IGA Meadowbank

SUPA IGA Meadowbank

You've selected Click & Collect
SUPA IGA Meadowbank
7-11a Bay Drive
Meadowbank, NSW 2114
02 9808 3715
Mon-Fri: 7am–9pm; Sat-Sun: 8am–8pm
IGA-Recipes-Image-Header-Fresh-Prawns.jpg
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Fresh Prawns with a Creamy Cocktail Dipping Sauce
Dip into the season with this classic and delicious seafood cocktail sauce with a little kick. A tasty bbq entree with only 4 simple ingredients and no cooking required. A perfect recipe for any variety of prawns including king, green or Thai prawns.
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Recipe - SUPA IGA Meadowbank
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Fresh Prawns with a Creamy Cocktail Dipping Sauce
Prep Time20 Minutes
Servings6
0
Ingredients
24 (about 2kg) cooked large prawns, peeled leaving tails intact
½ cup cream
¼ cup good quality tomato sauce
1 lemon (1 tablespoon of fresh lemon juice)
Directions
  1. To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.
  2. Taste and season with sea salt and pepper (you can add a splash of Worcestershire sauce and Tabasco if you have them for additional flavour).
  3. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns all around its lip so the tail is pointing to the ground.
  4. Into the middle of the dish, nestled into the ice, place the Seafood Sauce.
  5. Garnish with wedges of lemon and Serve immediately.
20 minutes
Prep Time
0 minutes
Cook Time
6
Servings
null
Calories

Shop Ingredients

Makes 6 servings
24 (about 2kg) cooked large prawns, peeled leaving tails intact
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Global Seafoods Gourmet Ready Prawns Cooked & Peeled, 300 Gram
$9.00$30.00/kg
½ cup cream
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Dairy Farmers Fresh Cream, 300 Millilitre
$2.37$0.79/100ml
¼ cup good quality tomato sauce
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Rosella Tomato Sauce, 580 Millilitre
$3.49$0.60/100ml
1 lemon (1 tablespoon of fresh lemon juice)
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Sunshine Lemon Juice, 500 Millilitre
$2.65$0.53/100ml

Directions

  1. To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.
  2. Taste and season with sea salt and pepper (you can add a splash of Worcestershire sauce and Tabasco if you have them for additional flavour).
  3. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns all around its lip so the tail is pointing to the ground.
  4. Into the middle of the dish, nestled into the ice, place the Seafood Sauce.
  5. Garnish with wedges of lemon and Serve immediately.