Sprig’s Cheese & Truffle Aioli is a thick, flavour-packed sauce, which gets its body from extra virgin olive oil and garlic cloves. And then spiked with European cheese, a touch of black pepper, and oil of truffle. It’s really the way the Truffle oil mixes with sharp cheese, and that makes something so enchanting to the taste buds. Mix this Aioli in a salad, spread on toasts, or dress your favourite seafood with it just the way I made the Aioli Prawn Cocktail here. Prawn cocktail is an Age-old, popular starter. In my version, I made the iconic dish with Aioli instead of using Mayonnaise, and I’m so glad that I did. The layer of the sauce quoted prawns along with crunches from lettuce, and the salad base has made the Prawn Cocktail elegant and delectable at the same time. Go ahead, make this for your summer weekend party, and surprise your guests. 🙂
Aioli Prawn Cocktail
The layer of the sauce quoted prawns along with crunches from lettuce, and the salad base has made the Aioli Prawn Cocktail elegant and delectable at the same time. Go ahead, make this for your summer weekend party, and surprise your guests.
Ingredients
- 200g- Prawns (Medium sized)
- 2-3- Lettuce leaves
- 1- Zucchini (Small)
- Salt to taste
- ½ tsp- White pepper powder
- for sprinkling on top- Cayenne pepper
- 1 + more for garnishing- Lemon
- 3 tbsp- Sprig’s Cheese & Truffle Aioli
- 1 tbsp- Tomato ketchup
Instructions
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In a saucepan boil water, add the prawns and ½ tsp of salt, cook for 3-4 minutes over medium heat. Drain and keep aside (read note).
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Chop 1 leaf of lettuce, keep aside.
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Cut zucchini into small cubes, keep aside.
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In a bowl combine cubed zucchini, chopped lettuce, juice of ½ lemon, salt, and white pepper powder. Mix well and keep aside.
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In a bowl mix Sprig’s Cheese & Truffle Aioli and tomato ketchup, keep aside.
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To assemble, add the zucchini-lettuce salad as a base to the serving bowls/martini glasses.
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Next to add a few pieces of prawns, add one spoonful of cocktail sauce from the top, so that the sauce can coat the prawns nicely. Garnish with lettuce, slices of lemon. Sprinkle cayenne pepper, serve immediately.
Recipe Notes
You can reserve the prawn stock to make soups.
