Recipe: Quandong and Finger Lime Prawn Cocktail

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
• 3 tablespoons of quandong chutney
• 1 teaspoon bush tomato, ground
• 3 teaspoons of Worcestershire sauce
• 2 teaspoons of creamy horseradish
• tabasco to taste
• a squeeze of lemon juice
• 3 finger limes, the caviar pearls
• salt
• pepper
• a small handful of chives, chopped
• a sprinkle of Davidson plum or bush tomato powder to garnish