Prawn Cocktail with Spicy Coconut Dressing
Ingredients:
1½ x 400g North Atlantic Extra Large
½ small head Romaine lettuce shredded
Dressing:
½ x 400ml can Coconut Milk
1 red chilli, deseeded and finely chopped
2.5cm piece fresh root ginger, peeled and grated
1 pack fresh lemon grass, tender inner core only, chopped
150g pot Total 0% Fat Free Greek Strained Yogurt
½ x 20g pack fresh mint, chopped, plus 4 small sprigs to
Grated zest of 1 line, plus 2 tsp juice
Instructions
To make the dressing, (make day before) place the coconut milk in a medium
saucepan with half the chilli, and all the ginger and lemon grass.
Bring to the boil, then reduce the heat and simmer gently for 5 minutes.
Leave to cool for about 30 minutes to allow the flavours to infuse.
Strain the dressing through a sieve into a bowl.
Stir in the yoghurt, mint, lime zest and juice, and the remaining chilli, season
lightly and then stir in the prawns.
Divide the Romaine lettuce between 4 small serving dishes and spoon the
prawns and dressing over the top.
Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or
a little more red chilli, finely sliced.
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