Sambal King Prawn Cocktail & Avocado Salad
Serves 2 | with Iceberg Lettuce
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.
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
1 unit(s)
Iceberg 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
Utensils
Instructions
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) Halve the iceberg lettuce and 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.
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.
a) When you're ready to serve, add the 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!
