Prawn Cocktail With a Twist

Taken from this years Ideal Homes Christmas magazine we thought we’d try out this hot hot take on the old classic dinner party favorite.

The original recipe serves six but we just reduced the ingredients by half for the two of us (apart from the Prawns, cos we love ’em!). I’ve listed the ingredients for six though

Takes 15 mins, plus 30 mins marinating

  • 300g raw Tiger Prawns
  • 1 large red chilli, deseeded & finely chopped
  • 2 garlic clove, peeled and finely chopped
  • juice from grated zest from 1 lemon
  • 150g of baby, spinach, rocket, basil (or whatever green salad leaves you like)
  • 2 small avocado, peeled & cur into chunks
  • 2tbsp olive oil
  • 12 slices of of pancetta, grilled until crisp (we didn’t have any pancetta so we grilled slices of pepperoni until crisp).

1. Mix together the prawns, chilli, garlic, lemon juice & zest in a bowl & season with salt & black pepper. Leave to marinate in the fridge for at least 30 mins

2. When ready to serve, arrange the salad leaves and avocado on to plates. Drain the prawns, reserving the marinade.

3. Heat the oil in a frying pan and fry the prawns over a high heat for 3-4 mins until cooked through

4. Meanwhile, pour the marinade into a pan and simmer for 3-4 mins.

5. Place the cooked prawns onto the plates and drizzle over the marinade.

6. Finally, crumble over the pancetta or pepperoni and serve – delicious

As an alternative to having this as a starter, we decide to bulk this up with a side of seasoned potato wedges and a selection of cool dips.

Likewise, a fuss free marinade could be made with Blue Dragons Chilli sauce & jiff lemon juice.

*Blue Dragons’ chilli sauce is a must in our house when we’re making Nachos

Bon appetit





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