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.
SERVINGS
4
COURSE
- Dips and Dressings
PERFECT FOR
- Entertaining
PREFERENCE
- Dairy Free
SKILL LEVEL
Easy
INGREDIENTS
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
To serve
- 1 small lettuce like cos
- 12 prawns
- 2 avocados halved and sliced
- 1 tbsp chives finely chopped
- lime slices
INSTRUCTIONS
-
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.
NUTRITION
- Calories: 510kcal
- Carbohydrates: 15g
- Protein: 4g
- Fat: 51g
- Saturated Fat: 7g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 38g
- Cholestrol: 5mg
- Sodium: 383mg
- Potassium: 630mg
- Fiber: 9g
- Sugar: 3g
- Vitamin A: 855IU
- Vitamin C: 14mg
- Calcium: 36mg
- Iron: 2mg
