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Spiced prawn cocktail baguette

Yields1 Serving

Seafood is simple. Here's how to take the simple prawn sandwich to the very next level.

Spiced prawn cocktail baguette

 24 Australian prawns, peeled and deveined, tails intact
 4 vine ripened tomatoes, skins removed and finely chopped
 ¼ cup tomato juice
 2 tsp Tabasco
 1 tbsp finely grated lime zest
 2 tbsp lime juice
 2 tsp finely chopped parsley
 2 French baguettes
 1 butter lettuce leaves removed and rinsed
 1 small fennel bulb, trimmed and finely sliced on a mandolin
 2 avocados, peeled, deseeded and cut into wedges
 Baby parsley leaves top serve
To make the cocktail sauce:

Place the mayonnaise, ketchup, Tabasco, and lime juice in a bowl and whisk until smooth.

To make the baguette:

Place the prawns, tomatoes, tomato juice, Tabasco, lime zest, lime juice and parsley in a bowl and toss to combine. Refrigerate for 30 minutes.


Cut the baguettes lengthways down the centre.


Spread the bottom half of the baguettes with cocktail sauce and top with butter lettuce, spicy prawns, fennel, avocado and baby parsley leaves.


Top with remaining half of the baguette and divide each baguette into four.


Serve with fresh lime and extra cocktail sauce.

Serves 8.