Fusion Prawn / Shrimp Cocktail With Spicy Coconut Dressing |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Aromatic Eastern flavours bring a refreshingly contemporary edge to a traditional shrimp cocktail. You can prepare the coconut infusion the day before, cover and leave in the fridge until ready to use - this will allow the flavours to really develop. The shrimp cocktails can be assembled up to 1 hour before serving, if kept chilled. Ingredients:
1 lb shrimp, cooked, peeled |
1/2 small head romaine lettuce, shredded |
1 inch piece fresh gingerroot, peeled and grated |
1 red chile, deseeded and finely chopped |
7/8 cup coconut milk |
1 stalk lemongrass, tender inner core only, chopped |
1 lime, zest of, grated, plus |
2 teaspoons lime juice |
2 tablespoons fresh mint, chopped, plus |
4 sprigs fresh mint, to garnish |
5 ounces fat free greek yogurt |
Directions:
1. To make the dressing, place the coconut milk in a medium saucepan with half the chili, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
2. Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chili, season lightly and then stir in the shrimp.
3. Divide the Romaine lettuce between 4 small serving dishes and spoon the shrimp and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.
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