LESLEY WATERS COOKERY SCHOOL 

Thai Prawn Cocktail

Who said prawn cocktails were boring! Refreshing nectarine, juicy prawns, crispy salad leaves and a spicy mayo make this simple stunner a winner! It’s great made with white crab meat as a variation on the theme.

Ingredients

  • 1 baby gem lettuce, trimmed, washed and dried

  • 1/2 cucumber, peeled, halved, deseeded and sliced into thin strips

  • 1 small ripe nectarine, peeled, stoned and sliced, thinly

  • 200g (7oz) cooked king prawns or crayfish tails

  • 4 tablespoons mayonnaise

  • 3 tablespoons Greek style yoghurt

  • 2 tablespoons red or green Thai curry paste, lightly fried in a little sunflower oil for 1 minute until aromatic, allow to cool

  • Small bunch of coriander leaves

  • 1 lime, cut into wedges

 

Method

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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