Grilled prawn cocktail

Name: Grilled prawn cocktail
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 8 as part of a shared table
Ingredients: 1 avocado, peeled and sliced; 3 spring onions (scallions), peeled and thinly sliced diagonally; Cocktail sauce, to serve; 1 bunch coriander (cilantro); freshly ground black pepper; 2 red bird’s eye chillies, chopped with seeds; 2 garlic cloves, finely grated with a microplane; 80 ml (2½ fl oz/⅓ cup) olive oil, plus extra for drizzling; finely grated zest of 1 lime; salt flakes; 250 g (9 oz) cherry tomatoes; 1 baby cos (romaine) lettuce, leaves removed, torn into large pieces; 24 raw king prawns (jumbo shrimp), heads removed, peeled and deveined

Preparation info

Serves
8
as part of a shared table

Difficulty
Easy
Ready in
30 min

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

This kitsch salad has made more comebacks than John Farnham...but in a good way! I have added lime, chilli and coriander (cilantro) as I love those flavours, so it’s not a traditional prawn cocktail per se. Serve this as part of a shared table of dishes or plated individually.

Ingredients

1 bunch coriander (cilantro)
24 raw king prawns (jumbo shrimp), heads removed, peeled and deveined

Fish course
Snack
Starter
Pescatarian
Gluten-free
Winter
December

Method

Pick the coriander leaves and wash well. Dry them using a salad spinner or pat dry with paper towel. Cut the stalks just above the roots and discard the roots. Wash the stalks and finely chop them. Reserve the leaves in the fridge.
Put the prawns in a bowl with the oil, chilli, garlic, half of the lime zest, chopped coriander stalks and