Spicy prawn cocktail with tomato & coriander dressing
An entertaining favourite with light and fresh flavours - make it a feature of a retro dinner
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 30 mins
Cook 2 - 3 mins
- 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.
- 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.
- 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.
Raw prawns
Raw prawns, which you can get in large bags in the freezer section, give juicier, more flavoursome results than ready-cooked ones.
Per serving
176 kcalories, protein 10g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 1g, sugar 1g, salt 0.25 g
Recipe from Good Food magazine, March 2002.
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 - 30 mins
Cook 2 - 3 mins
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
Per serving
176 kcalories, protein 10g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 1g, sugar 1g, salt 0.25 g
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22 January 2008
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