Seventies-style prawn cocktails were rich with all that cream-and-mayonnaise dressing. This is a much punchier chilli version.
|6 large||Prawns, green prawns, not peeled (Main)|
|2||Tomatoes, from a can of whole peeled tomatoes|
|1||Chipotle pepper, from a can of chipotle in adobo, finely chopped|
|1 tsp||Adobo sauce, from the can|
|½ clove||Garlic, crushed|
|2 tsp||Coriander, stems only, chopped|
|½||Avocados, ripe, cut into 0.5 cm dice|
|1 Tbsp||Fresh coriander, for serving|
|4||Lime wedges, for serving|
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- First prepare prawns. Cook in plenty of well-salted boiling water for 3-4 minutes. Drain, cool quickly in iced water and drain on paper towels. Remove heads and peel off the shells, except the end tail section, and set the 4 largest prawns aside. Finish peeling the other 2 prawns, and cut into ½ cm slices. Refrigerate prawns.
- Make salsa by crushing tomatoes through a coarse sieve into a mixing bowl. Stir in remaining ingredients.
- Spoon avocado and sliced prawns into the base of 2 lowball glasses or small parfait bowls. Dip whole prawns into salsa to coat, and arrange, tail end up, in the glasses. Spoon over more salsa and scatter with coriander leaves. Serve immediately with lime wedges.