Zingy prawn cocktails
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Zingy prawn cocktails
These make an impressive-looking starter but they're really easy to make
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
83Kcal
Fat
4gr
Saturates
1gr
Carbs
3gr
Sugars
3gr
Fibre
2gr
Protein
8gr
Salt
1gr
Ingredients
- 200ml V-8 or Big Tom’s tomato juice - check the juice is gluten free, if required
- juice of 3 limes
- ½-1 tbsp chipotle paste or use 2 tbsp chipotle Tabasco sauce
- 1 large handful of coriander, roughly chopped
- 300g Taste the Difference cooked peeled king prawns
- 1 ripe avocado, chopped into 2cm pieces
- 1 celery stalk, diced
- 3 tbsp diced red onion (about ½ small onion)
- ½ large cucumber, peeled, seeded and sliced into 2cm pieces
- 1 green chilli, finely chopped
Step by step
Get ahead
The tomato dressing can be made and the celery, onion, cucumber and chilli chopped up to 4 hours before and chilled. Marinate the prawns up to 2 hours before serving. Assemble 30 mins before serving and keep chilled.
- In a small bowl, mix together the tomato juice, nearly all the lime juice (reserve 2 teaspoons for the avocado), chipotle paste or sauce, most of the coriander (save a little to garnish) and some seasoning. Mix well and add the prawns. Cover and chill until ready to assemble.
- In a large bowl, toss the avocado with the reserved lime juice. Add the celery, onion, cucumber and some of the chilli. Divide the mixture between 6 short glasses. Spoon the prawns and the spicy tomato juice on top of the avocado/vegetable mix; keep chilled for up to 2 hours.
- Sprinkle with the reserved coriander and green chilli.
