Centre Stage

Build your Christmas menu around a showstopping centre piece, from a DIY wrap-and-roll prawn cocktail tower to roast pork with the best ever crackling.

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Prawn cocktail tower

SERVES 6 // PREP TIME 20 MINS // COOK 30 MINS (PLUS SOAKING)

And that’s a wrap – the perfect self-serve summer dish. Start this recipe a day ahead to soak the chillies. Pictured p114.

1 kg cooked prawns, peeled and deveined Semi-ripe mango, cut into wedges, to serve

1 bunch snake beans, cut into 10cm batons 1 Lebanese cucumber, cut into 10cm batons Lettuce leaves, for wrapping Thai basil, coriander, roasted unsalted peanuts and shredded fresh coconut, to serve CHILLI-PRAWN RELISH

60 ml (1⁄4 cup) neutral oil, such as grapeseed oil

12 dried long red chillies, soaked in cold water overnight

4 golden shallots, diced

2 garlic cloves, coarsely chopped

1 tbsp dried shrimp, soaked in warm water for 10 minutes, then drained

30 gm palm sugar (or to taste)

3 tsp shrimp paste

2 tsp fish sauce (or to taste)

1 tbsp lime juice (or to taste)

1 For relish, heat oil in a saucepan over medium heat. Add chillies, shallot and garlic, and cook, stirring occasionally, until caramelised (10-15 minutes). Add remaining ingredients (except fish sauce and lime juice). Stir occasionally until colour deepens and mixture is caramelised (10-15 minutes). Season to taste with fish sauce and lime juice.

2 Layer bowls by placing a “stand” in the centre of a base bowl, ensuring it’s very stable. Alternatively, place a smaller bowl with the snake beans, cucumber, lettuce and herbs in the centre of a larger bowl with mango and prawns arranged over ice. Serve with relish and remaining ingredients.