Prawn cocktail with macadamia sauce
This dairy free version of a classic cocktail sauce will take you back to Christmas Day in 1970! Macadamias thicken the sauce and impart a creamy flavour that works perfectly with the tang of lime and the bite of a little extra Tabasco. A modern take on a retro favourite.
Cocktail sauce (makes about ¾ cup)
- 1/2 cup macadamias
- 1/2 cup water
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 3 tsp coconut sugar
- 1 tbsp lime juice
- 1 tbsp tomato paste
- 1/2 tsp Worcestershire sauce
- 3-4 dashes Tabasco sauce to taste
- 3 tbsp macadamia oil
- 1/4 cup light olive oil
- 1 small lettuce like cos
- 12 prawns
- 2 avocados halved and sliced
- 1 tbsp chives finely chopped
- lime slices
Place the macadamias and water into the bowl of a food processor and process until smooth. Add all remaining ingredients except the oils, and process until pale.
Gradually add combined oils until the mixture thickens. Adjust the flavours, adding more lime juice, salt or Tabasco as required.
Refrigerate until ready to serve.
To serve, arrange the lettuce, prawns and avocado into tall coupe style glasses. Spoon over a little cocktail sauce and decorate with chopped chives and lime slices. Serve immediately.
Calories: 510kcalCarbohydrates: 15gProtein: 4gFat: 51gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 38gCholesterol: 5mgSodium: 383mgPotassium: 630mgFiber: 9gSugar: 4gVitamin A: 855IUVitamin C: 14mgCalcium: 36mgIron: 2mg