Sambal King Prawn Cocktail & Avocado Salad
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Sambal King Prawn Cocktail & Avocado Salad

Sambal King Prawn Cocktail & Avocado Salad

with 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.

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.

Preparation Time15 minutes
Cooking time20 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

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Nutritional information

Energy (kJ)1524 kJ
Energy (kcal)364 kcal
Fat29.5 g
of which saturates5 g
Carbohydrate11.4 g
of which sugars8.5 g
Dietary Fiber5.6 g
Protein13.8 g
Salt1.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Small Bowl
•Knife
•Pan

Instructions

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 (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.

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, 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.

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 chopped avocado and the sambal prawns.

c) Serve with lemon wedges alongside for squeezing over.

Enjoy!