back to previous pageprep time:
20 minsPrawn cocktails have stood the test of time and here is a Caribbean twist on this old British favourite! A great start to your otherwise traditional Christmas day lunch.
servings:
4ingredients:
3-4 tbsp Encona Thai Sweet Chilli Dip
2 vine tomatoes, quartered, deseeded and diced
1 ripe avocado, peeled, stoned and diced
2 heads of Little Gem lettuce, leaves separated
300g of cooked peeled king prawns
4 tbsp mayonnaise
2 tbsp tomato ketchup
4 whole shell on king prawns
1 lime, quartered
Sprigs of fresh coriander or chive
- In a small bowl, mix together the diced tomato and avocado with 2 tbsp of Encona Thai Sweet Chilli Dip to make a salsa.
- Pat the prawns dry. Mix together the mayonnaise and tomato ketchup until well blended then fold into the prawns.
- Tear the lettuce and divide between 4 dishes. Divide the tomato and avocado salsa into each dish, top with the prawn mayonnaise and finally drizzle over the remaining Encona Thai Sweet Chilli Dip.
- Top each cocktail with a whole shell of prawn. Garnish each with a wedge of lime and some fresh coriander or chives. Simply serve chilled and enjoy!
Print page
