Prawn cocktail is one of those vintage British dishes that sadly you can only seem to find it on the menu of places with carpets that are so patterned they hurt your eyes, and even 6 years after the smoking ban still smell of cigarettes and stale beer (I actually love those places). The prawn cocktail had its height of popularity during the 1960’s through to the 1980’s. People went mad for the seafood sauce and buttered sliced bread, and I can see why, prawn cocktails are awesome! I however would like to see these on menu’s in fancy restaurants and cosy bistros, so I think it is now time to spruce up this dish and bring it into the 21st century. This alternative recipe is officially scrumdidilyuptious! It has everything that you want out of a dish; full flavour, a mixture of textures and little heat that is cooled off by smooth avocado and tangy citrus hints. You will definitely impress your guests with this at any dinner party!
– 10 king prawns
– Sweet chilli sauce (check out my easy sweet chilli sauce recipe)
– Large Handful of roughly chopped spinach
– Sprinkle of freshly chopped coriander
Avocado Salsa – Mix together the following ingredients
– 1 small fresh chilli
– ½ small avocado, chopped into squares
– Juice of ¼ of a lemon
– ½ tsp chilli sauce
– ½ small red onion, very finely chopped
– 1 tsp tomato puree
Avocado Mayo – mash together the following until smooth
– ½ small avocado – mashed
– 1 dsp light mayonnaise
– Juice of ¼ lemon
Prepare your avocado salsa and mayonnaise.
Heat a griddle pan to a high temperature
Drizzle the prawns in chilli sauce and heat lay on the hot griddle pan for about 30 seconds. Season with some salt and flip them over to grill for on the other side for another 30 seconds.
Layer your glass; first with the spinach, then the salsa, prawns and the Mayo. Sprinkle with the fresh coriander and enjoy 😀