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    Mexican prawn cocktail

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    Mexican prawn cocktail

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

    Serves: 12


    • 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


    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

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