Chipotle Prawn Cocktail Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Baby Gem Lettuce
150 grams
King Prawns
(Contains Crustaceans)
1 unit(s)
Avocado
1 unit(s)
Lemon
32 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Tomato Ketchup
2 tbsp
Olive Oil
½ tsp
Sugar
Nutritional information
Instructions
a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks. Season with salt and pepper.
b) Trim the baby gem, halve lengthways, then thinly slice.
c) Zest the whole lemon, then juice one half and cut the other half into wedges.
d) In a small bowl add the mayonaise, lemon juice, half of the chipotle paste, tomato ketchup, olive oil and sugar (see pantry for amounts). Mix until combines
a) Drain the prawns and pat dry with kitchen paper. Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, stir through the lemon zest and the remaining chipotle paste and cook for a further 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
a) Mix the baby gem lettuce with the chipotle dressing until the lettuce is fully coated. Divide bewteen youe serving bowls.
b) Top the lettuce with the chopped avocado and the cooked prawns, serve the lemon wedges on the side.
c) Enjoy!
