Mexican prawn cocktail recipe
Ingredients
For the dressing
- 3 tomatoes, peeled, seeded and diced
- 2tbsp tomato ketchup
- ½ bunch coriander leaves, chopped
- 1-2 green or red chillies, sliced
- juice of 1 orange or ½ grapefruit
- juice of 1 lime and lime slices
- Worcestershire sauce
- Tabasco
- 1tsp oregano
- salt
- pepper
- 180g cooked peeled king prawns
- 1 iceberg lettuce, shredded
- 2 avocadoes, halved and stoned and sliced
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Shop ingredientsEach serving contains
- Energy
- 980kJ 235.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 2.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 12.4gProtein 13.2gFibre 5.1g
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- Combine all the ingredients in a large bowl, adding a few shakes of Worcestershire sauce and Tabasco to taste.
- Tip the prawns into the dressing and leave to marinate for 30 minutes in the refrigerator.
- Arrange the shredded lettuce in the bottom of any retro vessel, then top with avocado.
- Spoon the prawns and dressing on top and decorate with a lime wedge.
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