The Christmas Day Prawn Platter

It wouldn't be an Australian Christmas without a prawn platter! This festive favourite brings together juicy prawns, creamy avocado, sweet mango salsa and crisp romaine, served with two delicious dips: a classic cocktail sauce and a zesty yoghurt, caper and lemon dip. Perfect for sharing around the table this Christmas. 

For the platter:

• 1kg cooked large prawns (approximately 30, depending on size), peeled and deveined, tails left intact
• 2 packs romaine lettuce leaves, washed and roughly chopped
• 3 radishes, finely sliced
• 2 avocados, cubed
• 1 tbsp fresh coriander, finely chopped
• 2 tbsp spring onion, finely chopped
• Salt and pepper, to taste
• 2 ripe mangoes, diced
• Juice of 1 lime
• 1 tbsp fresh mint, finely chopped
• Lemon wedges, to serve

For the classic prawn cocktail sauce:

• 3 tbsp whole egg mayonnaise
• 1 tbsp tomato sauce (ketchup)
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• ½ tsp Tabasco or hot sauce (optional)
• Salt and pepper, to taste

For the yoghurt, caper & lemon dip:

• ½ cup thick Greek yoghurt
• 1 tbsp capers, drained and finely chopped
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste

Method

1. Prepare the prawns: If using whole cooked prawns, peel and devein them, leaving the tails intact for easy serving. Keep refrigerated until ready to assemble.

2. Prepare the lettuce: Roughly chop and thoroughly wash the romaine lettuce. Drain well and pat dry. Finely slice the radishes and set aside.

3. Make the avocado mixture: In a bowl, combine the cubed avocado, chopped coriander and spring onion. Season with salt and pepper and gently toss to combine, being careful not to mash the avocado.

4. Make the mango salsa: In a separate bowl, combine the diced mango, lime juice and chopped mint. Gently toss until evenly coated.

5. Make the cocktail sauce: In a small bowl, combine the mayonnaise, tomato sauce, Worcestershire sauce, lemon juice and Tabasco (if using). Stir until smooth and creamy. Season with salt and pepper to taste.

6. Make the yoghurt, caper & lemon dip: In another small bowl, combine the Greek yoghurt, chopped capers, Dijon mustard, lemon juice, and lemon zest. Mix until well combined and season to taste.

7. Assemble the platter: On a large serving platter or wooden board, arrange the chopped romaine lettuce, sliced radishes, avocado mixture, mango salsa and prawns in generous, separate sections. Place both homemade dipping sauces in small bowls on the platter.

8. Serve: Finish with fresh lemon wedges scattered around the platter. Serve immediately and let everyone help themselves, mixing and matching the prawns, fresh salads and sauces however they like!