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    Fusion Prawn Cocktail with Spicy Coconut Dressing

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    Fusion Prawn Cocktail with Spicy Coconut Dressing

    Aromatic Eastern flavours bring a refreshingly contemporary edge to a traditional prawn cocktail.

    • Preparation time: 10 minutes
    • Cooking time: 6-7 minutes, plus 30 minutes infusion
    • Total time: 16-17 minutes, plus 30 minutes infusion 50 minutes

    Serves: 4 as a starter


    • 1½ x 400g pack frozen Waitrose North Atlantic Extra Large Cooked and Peeled Prawns, defrosted
    • ½ small head Romaine lettuce, shredded
    • For the dressing
    • ½ x 400ml can Bart Coconut Milk
    • 1 red chilli, deseeded and finely chopped
    • 2.5cm piece fresh root ginger, peeled and grated
    • 1 pack fresh lemon grass, tender inner core only, chopped
    • 150g pot Total 0% Fat Free Greek Strained Yogurt
    • ½ x 20g pack fresh mint, chopped, plus 4 small sprigs to garnish
    • Grated zest of 1 lime, plus 2 tsp juice


    1. To make the dressing, place the coconut milk in a medium saucepan with half the chilli, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
    2. Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chilli, season lightly and then stir in the prawns.
    3. Divide the Romaine lettuce between 4 small serving dishes and spoon the prawns and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.

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    Cook's tips

    Prepare the coconut infusion the day before, cover and leave in the fridge until ready to use - this will allow the flavours to really develop.

    The prawn cocktails can be assembled up to 1 hour before serving, if kept chilled.


    Average user rating

    5 stars