Spicy Prawn Cocktail with Tomato & Coriander Dressing
found in Starters - Other Starters
|
|
|
|
|
|
|
|
Prep: 25 minutes
Cook: 3 minutes
Difficulty:
Moderate
An entertaining favourite with light and fresh flavours - make it a feature of a retro dinner.
Ingredients
- 13oz king prawns (raw), defrosted
- 1 garlic clove
- 1 red chilli
- 5 tbsp olive oil
- 2 tomatoes
- 1 tbsp lemon juice
- 1 tsp clear honey
- 1 tbsp dried coriander
- 2 little gem lettuce
- 1 avocado, peeled and stoned
- 1 bunches rocket
Directions
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.
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.
3
On The Day: Tear the gem leaves into small pieces. Chop the avocado flesh. Fill 6 glasses with lettuce, avocado and rocket leaves. Pile the prawns on top and spoon over the dressing. Serve with Italian flatbread or toasted pittas.