Sweet Chilli & Lime Prawn Cocktail with Garlic Bread

Tue, 6 December 2022

• ½ head iceberg lettuce-shredded finely
• 3 small shallots/6 stems spring onions-finely sliced
• 3 tablespoons mayonnaise
• 3 tablespoons sweet chilli sauce
• Dash Tabasco Sauce
• 30-36 cooked prawns
• Pinch paprika/cayenne pepper
• 1 lime-cut into thin slices

1. Put the shredded lettuce into a large mixing bowl and add the sliced shallots and mix well. Divide the mixture between 6 individual presentation glasses or place into a large shallow bowl.
2. In a separate bowl mix together the mayonnaise, tobasco and the sweet chilli sauce until well combined.
3. Neatly arrange the prawns on top of the shredded lettuce in the chosen glasses or bowl and then pour a little of the sweet chilli mayonnaise on top of each. Sprinkle with a little pinch of paprika or cayenne pepper and garnish with some sliced lime. Serve with some crisp garlic bread.

Additional Notes:

Feel free to add diced tomatos, cucumbers, peppers, red onions etc if desired

Garlic Bread:

• 3 medium sized bread rolls
• 2oz/50g softened butter
• 2 cloves garlic-crushed
• 2 teaspoons chopped parsley

1. Mix together the butter, garlic and chopped parsley.
2. Slice the rolls horizontally and spread with the softened garlic butter.
3. Bake in a preheated oven (180C/350F/Gas Mark 4) for 8-10 minutes.