Name: Spicy prawn cocktail with tomato & coriander dressing
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 6
Cuisine: British
Ingredients: 350g raw peeled tiger prawns defrosted; 1 garlic clove; 1 red chilli; 5 tbsp olive oil; 2 vine tomatoes; 1 tbsp lemon juice; 1 tsp clear honey; 1 tbsp chopped coriander; 2 Little Gem lettuces; 1 ripe avocado peeled and stoned; handful of rocket leaves; Italian flatbread or toasted pitta breads to serve

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Spicy prawn cocktail with tomato & coriander dressing

Spicy prawn cocktail with tomato & coriander dressing

Mary Cadogan

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Serves 6

Easy

Prep: 20 mins - 30 mins

Cook: 2 mins - 3 mins

A star rating of 4.8 out of 5.6 ratingsRate

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An entertaining favourite with light and fresh flavours - make it a feature of a retro dinner

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A star rating of 4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

350g raw peeled tiger prawns

defrosted
1 garlic clove
1 red chilli
5 tbsp olive oil
2 vine tomatoes
1 tbsp lemon juice
1 tsp clear honey
1 tbsp chopped coriander
2 Little Gem lettuces
1 ripe avocado

peeled and stoned
handful of rocket

leaves
Italian flatbread or toasted pitta breads

to serve

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Nutrition: per serving

kcal176
fat14g
saturates2g
carbs2g
sugars1g
fibre1g
protein10g
salt0.25g

low

Method

step 1

Prepare Ahead: Pat the prawns dry with kitchen paper. Peel the garlic and finely chop. Halve the chilli, discard the seeds and finely chop. Mix the garlic, chilli and prawns. Heat 1 tablespoon of the oil in a pan, add the prawns and stir fry for 2-3 minutes, until pink. Tip into a bowl and leave to cool, then chill for up to 8 hours.
step 2

Quarter the tomatoes and discard the seeds. Finely chop the flesh and tip into a bowl with the lemon juice, honey and remaining oil. Add coriander, season and whisk until slightly thickened. Cover and chill for up to 8 hours.
step 3

On The Day: Tear the gem leaves into small pieces. Chop the avocado flesh. Fill six glasses with lettuce, avocado and rocket leaves. Pile the prawns on top and spoon over the dressing. Serve with Italian flatbread or toasted pittas.

RECIPE TIPS

RAW PRAWNS

Raw prawns, which you can get in large bags in the freezer section, give juicier, more flavoursome results than ready-cooked ones.

Recipe from Good Food magazine, March 2002

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A star rating of 4.8 out of 5.6 ratings

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