RECIPE ANNA KING SHAHAB
PHOTOGRAPH JAE FREW
READY IN Ready in 10 minutes, plus chilling time
300g frozen raw prawn cutlets, defrosted
2 frozen whole banana prawns, defrosted
⅓ cup finely sliced iceberg or crunchy lettuce
½ small avocado, peeled and cubed
2 slices red chilli
1 teaspoon snipped chives
Rose Marie sauce
3 tablespoons mayonnaise (use low fat for diabetes friendly)
1 tablespoon cream
2 teaspoons each: lemon juice, tomato paste, hot sauce e.g. Tabasco
½ teaspoon salt
• Bring a pot of water to a light boil and drop in the prawn cutlets. Cook for about 3 minutes until they change colour. Drain and refresh. Repeat with the banana prawns, cooking for about 4 minutes until pink and just cooked through. Drain and
refresh. Cool slightly and remove the heads.
• To make the Rose Marie sauce, combine the mayo, cream, lemon juice, tomato paste, hot sauce and salt in a small bowl.
• Divide the lettuce between two martini-style glasses and top with the avocado, then about 8 prawn cutlets per glass. Spoon over the sauce and garnish with chilli and chives. Hook a banana prawn onto the side of each glass. Chill for 20 minutes before serving.
PER SERVE: Energy: 603kcal, 2522kj Protein: 36g Fat: 44g Saturated fat: 12g Cholesterol: 336mg Carbohydrate: 15g Fibre: 4g Sodium: 1415mgIssue 87, Prawn Cocktail