THAI COCONUT PRAWN COCKTAIL
A wonderful combination of delicious flavours that works well as an entrée or as a main course. A modern version of the classic prawn cocktail.
Serves 8 as a first course or 4–6 as a main course
Prep Time 10 minutes
36–48 medium-large cooked, peeled prawns, defrosted if frozen400ml can (approximately 1½ cups) thick coconut cream
grated rind & juice of 3 large limes
½ cup chopped coriander
½ cup chopped parsley
4 tablespoons sweet chilli sauce (or more to taste)
sea salt flakes & freshly ground black pepper
salad leaves to garnish
Place the cooked prawns in a large bowl. Pour over the coconut cream and add the other ingredients except for the salad leaves. Toss to mix well. Keep refrigerated until serving time. This can be stored for up to 2 days, covered in the refrigerator.
Divide between serving plates, bowls or parfait glasses to serve. Garnish with washed salad leaves.
Recipe reproduced with permission from Elbows Off the Table, Please by Jo Seagar. Published by Random House NZ. RRP $50.00. Recipes and text © Jo Seagar, 2016. Photography © Jae Frew, 2016. Available nationwide from 26 August 2016.