Turn your festive favourite prawn cocktail recipe into a classic Christmas wreath for the perfect table centrepiece this Christmas.

 

Method 

1. To make chipotle mayo, place chipotle chillies on a clean board. Using a large knife, gently bruise chillies until they break down. Place in the beaker of a stick blender with remaining ingredients. Insert stick blender and blend, without stopping, until thick. Season with salt and pepper.

2. Coarsely mash avocados and place in a bowl. Add chives and lime juice, then season with salt and pepper. Mix well.

3. To assemble wreath, spread ½ cup of the chipotle mayo onto the outer edge of a serving plate (approx. 30cm). Top with avocado mixture, then arrange lettuce, fennel radish, and prawns over top.

4. Garnish with micro herbs. Serve with croutons and remaining mayo.

  

Tips:

• Remaining chipotle mayo can be stored in the fridge for up to one week.

• To make baguette croutons, thinly slice a baguette diagonally. Brush with olive oil and season with salt and pepper. Arrange on an oven tray lined with baking paper and bake in a preheated 180C oven for 10-12 minutes, or until golden brown and crisp. Remove and cool.

 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit www.stockland.com.au/miguel

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Ingredients

• 1kg medium fresh cooked prawns, peeled and deveined
• 2 tablespoons finely chopped fresh chives
• 2 baby gem lettuce, trimmed, washed, shredded
• 2 large firm ripe avocados, chopped
• Micro herbs, to garnish
• Baguette croutons, to serve (See Tip)
• CHIPOTLE MAYO

• 2 chipotle chillies in adobo sauce
• 1 cold egg
• 1 small garlic clove, peeled
• 250ml (1 cup) grapeseed oil
• 2 tablespoons lime juice
• 2 teaspoons finely grated lime rind
• 2 teaspoons tomato sauce