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

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

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

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