Delta's Spiked Prawn Cocktail

Serves 6

Ingredients:

150 gm (about ¼) iceberg lettuce, outer leaves and core removed, finely shredded

2 lemon or lime wedges, plus extra to serve

2 tbsp extra-virgin olive oil

24 large cooked fresh Australian king prawns, peeled, tails intact and intestinal tracts removed

Cocktail sauce:

200 ml thick good-quality mayonnaise

30mls cream

3 tbsp tomato sauce

1 tsp Worcestershire sauce

30mls vodka

1 tbsp fresh peeled & grated ginger

1 tsp finely grated fresh horseradish

Pinch of cayenne pepper

Dash of Tabasco sauce

Combine ingredients and season to taste with sea salt and ground black pepper.

Mango salsa:

2 ripe mangoes

2 ripe avocados, cut into large chunks

¼ red onion, very finely diced

1 red chilli, seeded and finely chopped

2 tablespoons roughly chopped Vietnamese mint (if you can’t find Vietnamese mint use fresh mint)

2 tablespoons roughly chopped coriander leaves

1½ tablespoons chardonnay vinegar or white wine vinegar

1 tablespoon extra virgin olive oil

Peel the mangoes, then cut off the cheeks and as much flesh off the stones as possible.

Dice the mango flesh and place in a mixing bowl.

Add the remaining salsa ingredients, season with sea salt and freshly ground black

pepper and mix lightly.

To assemble:

Divide lettuce among 6 plates or cocktail glasses, squeeze 2 lemon wedges over and drizzle with oil.

Season to taste, top with the Mango Salsa and four prawns per person

Serve with cocktail sauce and lemon wedges