Prawn cocktail was a popular starter in the 1960's and 70's. Adding avocado to it is a very South African thing but the combination of this creamy fruit and sweet juicy morsels of fruit of the sea is a marriage made in heaven. Adding chilli to the mix reflects the Mozambique influence, where prawns without chilli is a sacrilege.
Enjoy.
Ingredients:
3-4 small gherkins, finely chopped
30ml capers, chopped
5ml tomato puree
20ml olive oil
250ml Mayonnaise
5ml chilli flakes
24 uncooked fresh or frozen prawns, drained
30ml chopped chives
6 Iceburg lettuce leaves, finely shredded
2-3 avocados, peeled and chopped into 1/2 inch cubes
juice and zest of a lemon
Method:
Place the gherkins, capers, tomato purée and mayonnaise in a bowl. Mix to combine, cover with cling film and store in the fridge.
Heat the oil in a frying pan over a medium to high heat. add the chilli flakes and prawns. Cook until the prawns have turned pink and started to brown, turning the prawns to cook on both sides. Cool slightly and toss in the chives.
Divide the lettuce between 6 serving dishes. Place a serving of the mayonnaise mixture on the lettuce and top with the prawns and avocado. Squeeze a little lemon over each serving and garnish with lemon zest.
Cool and serve as a starter or salad.
No comments:
Post a Comment