23 August, 2012
Prawn, Avocado & Mango Cocktail for 2
Is there anything as retro-fashionable as a prawn cocktail? Just hearing the name conjures up images of Mary Quant miniskirts, Yves Saint Laurent’s Mondrian Shift Dress and Emilio Pucci’s Braniff hostess uniforms. Simply fabulous, FABULOUS dahlings!
Too bad I wasn’t born in the sixties.
And since retro culinary classics like Prawn Cocktail made a comeback sometime in 2005 and I’m already late for the revival we’ve made an updated, but no less psychedelic (um, with colour not substance) version for the new era.
River fresh prawns are poached in a flavourful court bouillon then stacked with shredded lettuce, cubed avocados, mangos and tomato. Instead of the traditional Marie Rose sauce, we just drizzle a little of our homemade Citrus Vinaigrette over the top to keep it light and healthy.
This serving of 8 prawns makes a perfect starter for 2 people, or a main salad for 1.
SERVINGS: 2 as a starter or 1 as a main
SPECIAL EQUIPMENT: Ice cubes
- Put 2 cups of water and all the court bouillon ingredients on to boil.
- While waitng for the stock to boil, prepare your avocado by cutting it in half along the length, then twisting it to split into two. Remove the pit by slipping the tip of a spoon under the stone and popping it out. Lay both halves flat against the cutting board and score stripes through the skin, but not the flesh from tip to tail. Peel the skin off the avocado and then cube.
- The stock should be ready now so put your prawns into the poaching liquid and cook for about 1 minute until the shells and flesh are pink.
- Drain then cover with ice cubes to cool down.
- Prepare your mango by making a “porcupine”. There is a great picture tutorial here but basically you slice along the fattest edge of the mango with a sharp kife. You should be able to feel the stone as you cut along. Score the interior of the hemisphere into cubes then flip it inside out to make a porcupine! Slice the cubes into the bowl.
- Finely shred the lettuce.
- Slice the tomato in half and use your fingers to push out pulp & seeds, then cube the tomato.
- Remove your cooled prawns and peel the shells off. Use your knife to cut a slit down the spine and remove any black thread you see.
- Arrange your prawn cocktail by layering lettuce, then mango, then avocado and tomato. Arrange your prawns over the top and drizzle with the Citrus Vinaigrette.
A great dish for watching re-runs of Austin Powers!