These tropical prawn cocktails are perfect for lunch or dinner parties, and I have made them several times as the entree for a Christmas lunch.
Christmas day in Australia (or Thailand, where we were in 2021 when I last made this starter) is usually hot. No, we do not have a white Christmas in Australia, and our Christmas lunches will usually reflect our outdoorsy lifestyle. However, we do love having a traditional Christmas roast.
A typical Australian Christmas lunch will often include prawn cocktails, oysters, roast lamb, turkey, chicken or pork, baked honey-glazed ham, potato bakes, pavlova and Christmas puddings.
Drop me a comment below to tell me what you typically eat on Christmas Day!
Ingredients
200ml coconut milk
1 tbsp grated fresh ginger
1 lemongrass stem (pale part only), chopped
1 kaffir lime leaf, torn
1 long red chilli, seeds removed, finely chopped
150g thick Greek-style yoghurt
2 tbsp finely chopped mint leaves
Grated zest of one lime
2 tablespoons of lime juice
1kg cooked prawns, peeled
1/4 small iceberg lettuce, shredded
Lime wedges and mint leaves to serve
Method
Put the coconut milk, ginger, lemongrass, lime leaf and half the chilli into a saucepan and bring to a boil. Lower heat and simmer for two minutes until it thickens. Set aside for 30 minutes to allow flavours to infuse.
Strain the coconut milk into a large bowl, pressing on the solids to get all the liquid. Discard solids. Stir in the yoghurt, mint, lime zest, juice, and remaining chilli. Add the prawns and toss to coat well.
Divide the lettuce among four or six chilled serving glasses, top with the prawn mixture and garnish with mint and lime wedges.
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