Balinese Shrimp Cocktail Sanur Beach

5 from 6 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people


For the vegetables:

  • 20 g Butter
  • Cloves of garlic, fresh
  • 1 Iceberg lettuce, fresh
  • 1 small Tin of pineapple, cut into pieces
  • 2 small Onions, red

For the fruits:

  • 0,5 medium-sized Paprika, green
  • 0,5 medium-sized Paprika, red
  • 2 medium sized Tomatoes

For the dressing:

  • 4 tbsp Salad dressing Thousand Island
  • 2 tbsp Oyster sauce
  • 1 tsp Pepper, black, fresh from the mill


  • Oregano, rubbed

To garnish:

  • Sprigs of dill, fresh
  • Passion fruits, small, (alternatively currants)


Shrimp process:

  • The thawed, desiccated and dabbed dry prawns. Melt the butter in a pan over medium heat and add the squeezed garlic. Add the prawns and fry pink on both sides. Take out of the pan and keep ready.

Vegetables and fruits 1:

  • Wash the vegetables. Chop 4 lettuce leaves into bite-sized pieces, use 2 whole leaves for garnish. Strain the pineapple pieces and let them drain well. 4 tbsp are needed. Cut out a piece of a honeydew melon, peel it and cut it into bite-sized pieces.

Vegetables and fruits 2:

  • Cut half a bell pepper (green + red) into bite-sized pieces. Peel the tomatoes, cut in half lengthways, cut out the green and white stem. Halve the halves lengthways and remove the core. Halve the quarters lengthways and crossways. Cap the onions at both ends, peel and cut across into thin slices. Remove the stem from the passion fruit, wash it and keep it ready.

The dressing:

  • Mix the Thousand Island salad dressing, oyster sauce and black pepper to make the dressing. Each lettuce layer is completed with 1 teaspoon of dressing.

Structure of the cocktail, start:

  • Place a whole leaf of lettuce and several pieces of lettuce in each glass cup. Add a tablespoon of pineapple pieces and, as already said, drizzle a teaspoon of dressing over them.

Structure of the cocktail, 2nd layer:

  • For the 2nd layer: add 1 tablespoon each of tomatoes, onions and white cabbage. Finish with dressing and sprinkle with oregano if you like.

Structure of the cocktail, 3rd + 4th Location:

  • Place 3 to 4 prawns. Then add the red and green peppers and the melons.

Structure of the cocktail, 5th + 6th Location:

  • Then lettuce leaves and pieces of pineapple. Sprinkle with a pinch of oregano as desired. Finish with 4 to 5 prawns. Add a pinch of pepper.

Finishing and garnishing:

  • Add the remaining pieces of vegetables and fruit. Sprinkle a pinch of pepper and oregano on top. Add the remaining prawns and drizzle with the rest of the dressing. Garnish, serve and enjoy as desired.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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