This is a lighter take on the classic prawn cocktail. We have subbed the creamy Thousand Island dressing or tomato and mayonnaise sauce, for a chilli tomato sauce instead.
If you want to make this for a dinner party or serve it on Christmas Day, then make to the end of step 1 up to 3 hours ahead, chill and then finish off the recipe to serve.
If you are a fan of this recipe, then check out our other prawn recipes.
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Yields:
4
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
195
Ingredients
4
ripe plum tomatoes
4Tbsp.
thick tomato passata
1Tbsp.
each sundried tomato paste and balsamic vinegar
¼ tsp hot chilli powder
400g
cooked tiger prawns
1
avocado
Large handful of parsley
Handful watercress
1
lime, cut into four wedges
Directions
Step 1
Cut a small cross in the base of each tomato and put into a bowl. Cover with boiling water and leave for 30sec. Carefully lift out the tomatoes and peel off the skin. Cut tomatoes into quarters and remove the seeds. Put the flesh in a blender with the passata, sundried tomato paste, balsamic vinegar and chilli powder. Whiz until smooth. Pour into a bowl, season to taste, then add the prawns and toss to coat.
Step 2
Halve the avocado, remove the stone and discard. Peel off the skin and dice the flesh. Combine the parsley and watercress and divide among four glasses or bowls. Top each with some avocado and carefully spoon on the prawns. Garnish with lime wedges and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
