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 10.0g, carbohydrate 2.0g, fat 14.0 g, saturated fat 2.0g, fibre 1.0g, sugar 1.0g, salt 0.25 g
Recipe from Good Food magazine, March 2002.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3134/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Chicken with goat's cheese & tarragon
A special, simple and speedy dish that serves a crowd
3
ratings
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 10.0g, carbohydrate 2.0g, fat 14.0 g, saturated fat 2.0g, fibre 1.0g, sugar 1.0g, salt 0.25 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 January 2008
Goodfood rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
04 February 2008
nizeechef commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 December 2009
Karen rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 January 2010
Janet rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 November 2010
jennigee72 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
04 September 2011
samantha commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
04 January 2012
Lizag1982 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.