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  • Sep 17th 2021
  • 0 comment


Prawn mixture

  • 400g medium cooked prawns, peeled, deveined
  • 1 cup cream cheese
  • 1⁄2 cup sour cream
  • 1⁄2 red onion
  • 1⁄4 bunch coriander
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1 avocado sliced
  • 2 baby cos lettuce
  • Caviar

Saffron mayonnaise

  • 1 tsp saffron strands
  • 1 tbsp hot water
  • 1 large egg
  • sea salt
  • 1 tsp dijon mustard
  • 1 teaspoon lemon juice
  • 1 cup light flavoured olive oil


Prepare the mayonnaise:

  1. Place the saffron threads in the hot water and leave to infuse for at least 30 minutes.
  1. Place the egg in the bowl of the KitchenAid 13 cup food processor and pulse for 15 seconds.
  1. Add mustard, lemon juice, saffron water and salt and pulse for another 15 seconds. Turn the KitchenAid 13 cup food processor to speed 1 and pour olive oil into the smallest food pusher ( this food push has a drizzle hole which allows a slow steady drizzle) and let drizzle until about a quarter of the oil has been added, when the mayonnaise has reached a thick consistency you can add the oil a little faster.
  2. Season to taste and place in the fridge until ready to serve.


For the prawn mixture:

  1. Place onion and coriander in the KitchenAid 13 cup food processor bowl and pulse 3 - 4 times until roughly chopped, add 3/4 of the prawns (reserving the remaining whole prawns for serving) and pulse again 3-4 times, do not over process. Remove from the bowl and set aside.
  2. Place cream cheese, sour cream and lime juice in the bowl and process on steed 2 until smooth. Add prawn mixture and pulse just to combine.


Assemble the prawn cocktail:

  1. Place individual lettuce leaves on a board or serving tray, place a tbsp of prawn mixture into the lettuce leaf, top with a slice for avocado, whole prawn and drizzle with saffron mayonnaise and top with caviar.