Prawn Cocktail Platter Recipe | Pace Farm Eggs

Prawn Cocktail Platter

Prep:

15 min

Cooking:

10 min

Serves:

4

Makes:

1

Ingredients

  • ⅓ cup whole egg mayonnaise
  • 1½ Tbsp horseradish cream
  • ½ tsp smoked paprika
  • 2 Tbsp lemon juice
  • ½ bunch chives, sliced
Platter
  • 4 peeled boiled eggs
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 1 small sourdough baguette, thinly sliced
  • 16 medium fresh, cooked king prawns, tail intact
  • 2 little gem lettuce, leaves washed and separated
  • 1 firm, ripe avocado, sliced
  • Dill sprigs, to serve

Method

Dressing
  1. Make dressing by whisking all ingredients in a bowl. Cover and refrigerate.
Boiled Eggs
  1. Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.
  2. Simmer the eggs for 4 minutes for soft-boiled eggs. For semi-firm yolks and hard whites, simmer for 5 minutes. For hard-boiled eggs, simmer for 8 minutes. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool.  Peel and cut the boiled eggs into quarters. Set aside.
Platter
  1. Preheat oven to 160C (fan-forced).
  2. Combine oil and garlic in a small bowl. Brush both sides of the baguette with oil mixture. Arrange on a large baking tray in a single layer. Cook for about 10 minutes, or until golden and crisp.
  3. Arrange lettuce leaves on a large platter with prawns and avocado on a serving platter. Top with prawns, croutons and boiled eggs. Scatter with dill sprigs. Serve with dressing.

Notes

If you are wanting to a bulk portion of this platter without peeling a lot of boiled eggs, we have these wholesale egg products to make it easier:

    • Bulk peeled boiled eggs
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