zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Mexican prawn cocktail

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mexican prawn cocktail

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 2 minutes

    Serves: 12

    Ingredients

    • 600 g Kalimantan raw, peeled tiger prawns
    • 250 ml ketchup
    • 350 ml fresh orange juice
    • 2 tsp hot horseradish
    • 3 lemons, juice
    • 1 tsp tabasco
    • 2 avocados, peeled and stoned
    • 1 red onion, diced

    Method

    1. Poach the prawns in a pan of simmering water for 2 minutes; drain and allow to cool.
    2. Mix together the ketchup orange juice, horseradish, lemon juice and tabasco.
    3. Cut the avocado into small cubes and stir into the mixture with the red onions. Season and leave the flavours to mingle for at least 30 minutes or up to 2 hours in the fridge.
    4. To serve, ladle the cocktail into glasses and sit some prawns on the edge of each glass

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary