Prawn cocktails with chilli, coriander and lime mayonnaise
The prawn cocktail is served with a zesty chilli, coriander and lime mayonnaise. I find these flavours complement the prawns beautifully. Instead of the baby cos, any crisp lettuce could be used, such as iceberg lettuce, which would give a fun retro touch. Keep the lettuce in the fridge until the last minute so that it is chilled and crisp.
Ingredients
24 large cooked prawns, peeled, deveined, tails intact
2 baby cos lettuce, trimmed, leaves separated
1 avocado, peeled, stone removed, thinly sliced
For the mayonnaise
2/3 cup good-quality mayonnaise
1 long red chilli, seeded and finely chopped
1 tbsp freshly chopped coriander
1 tbsp lime juice
1 tsp fish sauce
1 tsp finely grated lime zest
Method
Divide the prawns, baby cos and avocado between 6 serving bowls or plates. Drizzle with the chilli, lime and coriander mayonnaise.
For the mayonnaise
Place all ingredients in a small bowl and stir until well combined.
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