Home Cooking Recipe-Selected Pink Prawns with Waldorf Salad

Ingredients: Prawns & Waldorf

  • 6 tbsp mayonnaise
  • 1 lemon
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 sweet apples (cored & chopped)
  • 200g pineapples (chopped)
  • 1 cup thinly sliced celery, onions, carrots & a 1/2 tbsp of butter (white mirepoix)
  • 1 cup walnuts (slightly toasted)
  • 4 prawns (king prawns in a shell)

Ingredients: Balsamic Reduction

  • 2 cups balsamic vinegar
  • 1/2 cup brown sugar

Ingredients: Cocktail Sauce

  • 8dl mayonnaise
  • 1/2 tbsp tomato ketchup
  • 10g tomato paste
  • 1/2 orange
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1-2 drops tabasco sauce
  • 1dl of fresh cream, whipped
  • 1/2dl of any Brandy of your choice

Instructions: Prawns & Waldorf

  • In a medium sized bowl, whisk together mayonnaise, salt, pepper, then stir in the apples, celery, walnuts & pineapples.
  • Cut the lemon in half and add to a pot of boiling water.
  • Add the prawns, mirepoix, and let it cook (unvocered) for 10-12 minutes.
  • Pour the contents of the pot while using a skimmer, into a bowl of cold water.
  • Peel & devein the prawns.
  • Keep them cool in a container, until ready to serve.

Instructions: Cocktail Sauce

  • Add all the ingredients (except for the cream) into a bowl of mayoinnaise. Mix thouroughly, taste and adjust the seasoning to your liking.
  • Finally, fold in the whipped cream to make a smooth sauce.

Instructions: Balsamic Reduction

  • Mix the balsamic vinegar with brown sugar in a saucepan over medium heat and stir constantly until the sugar is dissolved.
  • Bring to boil for a minute of two, then lower the heat & simmer until the glaze is reduced by half. After 15-20 min, the glaze should coat the back of spoon.


  • Place a ring mold at the centre of plate, then place the apples slices around the ring.
  • Place a table spoon of waldorf salad into the ring.
  • Place a piece of prawn, seasoned with pepper and cocktail sauce, on top of the salad.
  • Remove the ring mold and place a celery/parsley stem on top, then add black olives and croutons.
  • Spread the balsamic reduction around the plated dish.
  • Serve when chilled.

~Bon Appétit~

Leave a comment

Your email address will not be published. Required fields are marked *

× Talk to us to sign up for the wildathon