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
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.
In a separate bowl mix together the mayonnaise, tobasco and the sweet chilli sauce until well combined.
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.
Feel free to add diced tomatos, cucumbers, peppers, red onions etc if desired
3 medium sized bread rolls
2oz/50g softened butter
2 cloves garlic-crushed
2 teaspoons chopped parsley
Mix together the butter, garlic and chopped parsley.
Slice the rolls horizontally and spread with the softened garlic butter.
Bake in a preheated oven (180C/350F/Gas Mark 4) for 8-10 minutes.