Chipotle Prawn Cocktail & Avocado Salad
with Crunchy Baby Gem Lettuce | Serves 2
A spicy, smoky twist on the classic prawn cocktail salad. Mix chipotle, mayo, lemon and ketchup together to make the prawns extra special. Layer the prawns on a bed of baby gem lettuce with chunks of creamy avocado for a quick and tasty lunchtime meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Avocado
2 unit(s)
Baby Gem Lettuce
1 unit(s)
Lemon
32 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Chipotle Paste
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tbsp
Tomato Ketchup
2 tbsp
Olive Oil
½ tsp
Sugar
Utensils
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, combine the mayonnaise, lemon juice and half of the chipotle paste (add less if you'd prefer things milder) with the tomato ketchup, olive oil and sugar (see pantry for all three amounts). Mix well until combined.
a) Drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
c) Once cooked, stir through the lemon zest and the remaining chipotle paste, then cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) When you're ready to serve, add the baby gem lettuce to a mixing bowl with the chipotle mayo dressing. Stir until the lettuce is fully coated.
b) Divide the lettuce between your serving bowls, then top with the chopped avocado and the chipotle prawns.
c) Serve with lemon wedges alongside for squeezing over.
Enjoy!
