Mexican prawn cocktail
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Preparation time:
10 minutes, plus marinating
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Cooking time:
2 minutes
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Ingredients
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600 g Kalimantan raw, peeled tiger prawns
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250 ml ketchup
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350 ml fresh orange juice
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2 tsp hot horseradish
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3 lemons, juice
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1 tsp tabasco
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2 avocados, peeled and stoned
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1 red onion, diced
Method
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Poach the prawns in a pan of simmering water for 2 minutes; drain and allow to cool.
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Mix together the ketchup orange juice, horseradish, lemon juice and tabasco.
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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.
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To serve, ladle the cocktail into glasses and sit some prawns on the edge of each glass
Comments
Glossary
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Cube
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Drain
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Ladle
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Mix
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Poach
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Season
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Stir
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This recipe was first published in Sat May 01 01:00:00 BST 2010.
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