A classic prawn cocktail served in a chilled glass. With fresh poached Tiger prawns layered in thousand island sauce using the Campfire Ketchup, shredded iceberg lettuce and a zesty guacamole.


  • 150g (11-12) Prawns
  • 1 Lemon Half
  • 250g Mayonnaise
  • 200g Campfire Ketchup
  • 1 Lemon Cheek
  • 20g Shredded Iceberg Lettuce
  • 40g Guacamole
  • 30g Cooked Corn Chips
  • 25ml Lemon Juice
  • Salt
  • Pepper
  • Chilled tall glass
  • Coriander spring


  1. Add water to a pot and place on the stove on a high heat. Add the lemon half and a teaspoon of salt. Bring to a rolling boil.
  2. Peel the prawns (if needed), leaving two with tails for garnish. Once you are ready to add the prawns and the pot is at a rolling boil, remove the pot from the heat and immediately plunge the prawns into the water. Leave for 1-2 minutes depending on size.
  3. Once cooked, use tongs to transfer the prawns to a plate to cool for a minute. Place the prawns in a refrigerator to cool.
  4. Prepare Dressing in a bowl by combining mayonnaise, Campfire Ketchup, lemon juice, and salt and pepper. 
  5. Place the shredded iceberg lettuce in the bottom of the glass. Layer the prawns and guacamole into 3 layers over the lettuce, finishing with guacamole.
  6. Garnish with 2 prawns with tail, lemon cheek and coriander spring.
  7. Serve with corn chips and enjoy!

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