Xmas Prawn Cocktail
Prep time 15 minutes
Cook time 10 minutes
1 twin pack FRESH GROWER SWEET PETITE COS
2 cups raw prawns
Some large tiger prawns for garnish
1 tsp Chilli Flakes
1 large ripe avocado, halved, stone removed, diced
1 lemon cut into wedges
A handful of mint, chopped
A handful of parsley, chopped
For the cocktail sauce:
⅓ cup mayonnaise
⅓ cup Sour Cream
2 tbsp tomato sauce
1/2 tsp smoked paprika
Separate the leaves of the little gem lettuce, wipe clean. Arrange on serving platter.
Cook small prawns in boiling water for 2-3 minutes until completely pink and cooked through. Set aside to cool.
Mix all the cocktail sauce ingredients together, season.
Combine the cooked prawns, cocktail sauce and herbs in a bowl. Stir gently to combine.
Over a high heat in a fry pan drizzle some avocado oil and fry off the large tiger prawns with pinch of chilli flakes until pink and caramelised - around 3-5 minutes.
Top each lettuce cup with a spoonful of prawn cocktail mixture, sliced avocado, a chilli tiger prawn and a sprinkle of extra herbs. Serve with lemon wedges and devour!