Zingy Citrus Prawn Cocktail - Serves 4

Wild Atlantic Prawns

Wild Atlantic Prawns

Standard Supplier 29th November 2016

Zingy Citrus Prawn Cocktail - Serves 4

⁣Discover an inspired interpretation of a classic dish, exemplifying the use of skilful ingredient pairings to enhance this treasured delicacy.

⁣A bed of torn Romaine lettuce leaves is topped with quartered fresh pink grapefruit slices, sliced avocado and prawns. A light dressing finishes the cocktail, of either light creme fraiche, lemon juice and zest, salt and cracked black pepper, or, a yogurt dressing with a hint of crumbled Roquefort cheese.

Ingredients

  • ⁣300g prawns, thawed (240g after thawing)
  • 4 Romaine lettuce leaves, torn (80g)
  • 1 pink grapefruit, zest and pith removed (220g)
  • 1 avocado, peeled and chopped (140g)
  • 40g half fat creme fraiche
  • zest of 1 lemon, and 1tsp lemon juice
  • 15mls water
  • cracked black pepper

Method

⁣To make the dressing, combine the creme fraiche with half the lemon zest and the tsp of lemon juice, then stir in the water. Season to taste with cracked black pepper.
Divide the torn lettuce leaves between 4 cocktail glasses. Slice the grapefruit and cut each slice into quarters, then place around the sides of the glasses.
Pile the prawns and avocado on to the lettuce, then drizzle with the dressing. Finish with the remaining zest. Serve

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.