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Thai Prawn Cocktail
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1. Shred the gem lettuce leaves and arrange in vintage style glasses or tumblers.(see picture) Place a mound of prawns or crayfish tails in the centre, reserving four for garnish.
2. In a bowl mix together the mayonnaise, yoghurt and Thai paste and spoon over the prawns. In a small bowl toss the cucumber, nectarine and coriander leaves together and sit the relish on top of the dressed prawns. Sit a prawn and a thick lime wedge on the side of the glass.
3. Serve the prawn cocktail simply with good brown bread and butter.
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1 baby gem lettuce, trimmed, washed and dried
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1/2 cucumber, peeled, halved, deseeded and sliced into thin strips
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1 small ripe nectarine, peeled, stoned and sliced, thinly
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200g (7oz) cooked king prawns or crayfish tails
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4 tablespoons mayonnaise
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3 tablespoons Greek style yoghurt
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2 tablespoons red or green Thai curry paste, lightly fried in a little sunflower oil for 1 minute until aromatic, allow to cool
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Small bunch of coriander leaves
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1 lime, cut into wedges |
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