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Indonesian Recipes

Sambal King Prawn Cocktail and Avocado Salad

Sambal King Prawn Cocktail and Avocado Salad

Sambal King Prawn Cocktail and Avocado Salad

Serves 2 | with Baby Gem Lettuce

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A twist on the classic prawn cocktail salad with the addition of spicy sambal paste. Complement the heat of the king prawns with creamy avocado and zingy lemon.

Allergens:

Egg

•Mustard

•Crustaceans

The quantities provided above are averages only.

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.

Total15 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Avocado

2 unit(s)

Baby Gem Lettuce

1 unit(s)

Lemon

32 grams

Mayonnaise

(Contains: Egg, Mustard)

30 grams

Sambal Paste

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

1 tbsp

Tomato Ketchup

2 tbsp

Olive Oil

½ tsp

Sugar

Nutritional information

Energy (kJ)1526 kJ

Energy (kcal)365 kcal

Fat29.5 g

of which saturates5 g

Carbohydrate15.1 g

of which sugars8.6 g

Dietary Fibre5.7 g

Protein12.4 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Zester

•Pan

Instructions

Get Prepped

1

a) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 0.5cm slice. 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 the sambal 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.

Pep up your Prawns

2

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 sambal 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.

Lunch is Served

3

a) When you're ready to serve, add the baby gem lettuce to a mixing bowl with the sambal mayo dressing. Stir until the lettuce is fully coated.

b) Divide the lettuce between 2 serving bowls, then top with the sliced avocado and the sambal prawns.

c) Serve with lemon wedges alongside for squeezing over.

Enjoy!

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