Prawns oxidise very quickly so use fresh, cooked-on-the-boat wild king prawns instead of green ones. Most of the flavour in this prawn cocktail comes from the stock, wine and vinegar reduction. This type of reduction is often used as a base in butter sauces but it works just as well in a mayonnaise. If you live in Queensland, you could use banana prawns and call this banana(prawn)arama.
- 16 cooked king prawns (see note), peeled (shells reserved) and intestinal tract removed
- 250 ml white wine
- 1½ tbsp white wine vinegar
- 3 egg yolks
- 1 tsp Dijon mustard
- 125 ml (½ cup) olive oil
- 1 bunch tarragon leaves, picked and finely chopped
- Few spoonfuls of salmon or flying fish roe (optional), plus extra to serve
- 16 inner radicchio leaves, trimmed and washed, to serve
- To serve: thickly sliced Hass avocado (about ½)
- 1Place the prawn shells in a saucepan, cover completely with water, bring to the boil and simmer until well flavoured (1 hour).
Strain liquid into a clean saucepan, discarding shells, and cook over high heat until reduced to 125ml (30-40 minutes). Add white wine and vinegar and reduce until syrupy but not burnt (10-15 minutes). Cool and set aside.
- 2Whisk egg yolks, mustard and wine reduction in a bowl. While whisking, gradually add oil, starting with one drop at time, then in a thin steady stream until thick and emulsified, season to taste. Fold through tarragon, and salmon or flying fish roe, if desired, to taste.
- 3Place a peeled prawn in each radicchio leaf, add a slice of avocado and dress with mayonnaise and extra salmon or flying fish roe, if desired. Serve immediately.
Use fresh, wild-caught king prawns where available.
Drink Suggestion: Ripe, tropical-fruity verdelho from the Swan Valley. Drink suggestion by Max Allen