Prawn cocktail with quandong and lime

Serves 4–6

Photo: Laura Vanags. Styling: Rebecca Sullivan and Estee Austin

The perfect Christmas day or New Year's Eve starter – classically cool with a twist of quandong and finger lime.

Ingredients:

500-600g cooked prawns with tail on

1 baby cos lettuce, washed, dried and pulled into leaves

1 mini radicchio, washed, dried and pulled into leaves

4 tablespoons of aioli

2 tablespoons of quandong or bush tomato chutney

3 teaspoons of Worcestershire sauce

2 teaspoons of creamy horseradish 

Tabasco to taste

Squeeze of lemon juice

2 finger limes' caviar

Bush tomato powder for garnish

Salt and mountain pepper to taste

Small handful of chives, chopped

Method:

Make the sauce by combining the aioli, chutney, Worcestershire, Tabasco, horseradish, lemon and lime in a medium-sized bowl. Taste and season with salt and pepper. Layer a few leaves of the cos and radicchio in your serving glasses. Holding the shell of the tail, dip the prawns into the sauce and heavily coat. Place onto your lettuce garnish. Sprinkle a pinch of bush tomato and some chives over the prawns to garnish. Place in the fridge until ready to serve.

Recipe: Rebecca Sullivan