Spicy prawn cocktail

Tamara West

Seventies-style prawn cocktails were rich with all that cream-and-mayonnaise dressing. This is a much punchier chilli version.

Ingredients

6 large	Prawns, green prawns, not peeled (Main)
2	Tomatoes, from a can of whole peeled tomatoes
1	Chipotle pepper, from a can of chipotle in adobo, finely chopped
1 tsp	Adobo sauce, from the can
½ clove	Garlic, crushed
2 tsp	Coriander, stems only, chopped
1 pinch	Salt
½	Avocados, ripe, cut into 0.5 cm dice
1 Tbsp	Fresh coriander, for serving
4	Lime wedges, for serving

Directions

1. First prepare prawns. Cook in plenty of well-salted boiling water for 3-4 minutes. Drain, cool quickly in iced water and drain on paper towels. Remove heads and peel off the shells, except the end tail section, and set the 4 largest prawns aside. Finish peeling the other 2 prawns, and cut into ½ cm slices. Refrigerate prawns.
2. Make salsa by crushing tomatoes through a coarse sieve into a mixing bowl. Stir in remaining ingredients.
3. Spoon avocado and sliced prawns into the base of 2 lowball glasses or small parfait bowls. Dip whole prawns into salsa to coat, and arrange, tail end up, in the glasses. Spoon over more salsa and scatter with coriander leaves. Serve immediately with lime wedges.