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Prawn cocktail tower

And that’s a wrap – the perfect self-serve summer dish.

By Lisa Featherby
  • 20 mins preparation
  • 30 mins cooking (plus soaking)
  • Serves 6
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Prawn cocktail tower
And that's a wrap – the perfect self-serve summer dish. Start this recipe a day ahead to soak the chillies


  • 1 kg cooked prawns, peeled and deveined
  • Semi-ripe mango, cut into wedges, to serve
  • 1 bunch snake beans, cut into 10cm batons
  • 1 Lebanese cucumber, cut into 10cm batons
  • Lettuce leaves, for wrapping
  • Thai basil, coriander, roasted unsalted peanuts and shredded fresh coconut to serve
Chilli-prawn relish
  • 60 ml (¼ cup) neutral oil, such as grapeseed oil
  • 12 dried long red chillies, soaked in cold water overnight
  • 4 golden shallots, diced
  • 2 garlic cloves, coarsely chopped
  • 1 tbsp dried shrimp, soaked in warm water for 10 minutes, then drained
  • 30 gm palm sugar (or to taste)
  • 3 tsp shrimp paste
  • 2 tsp fish sauce (or to taste)
  • 1 tbsp lime juice (or to taste)


  • 1
    For relish, heat oil in a saucepan over medium heat. Add chillies, shallot and garlic, and cook, stirring occasionally, until caramelised (10-15 minutes). Add remaining ingredients (except fish sauce and lime juice). Stir occasionally until colour deepens and mixture is caramelised (10-15 minutes). Season to taste with fish sauce and lime juice.
  • 2
    Layer bowls by placing a "stand" in the centre of a base bowl, ensuring it's very stable. Alternatively, place a smaller bowl with the snake beans, cucumber, lettuce and herbs in the centre of a larger bowl with mango and prawns arranged over ice. Serve with relish and remaining ingredients.