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Prawn cocktail - revisited
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Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Elevated prawn cocktail with Thai basil, fried capers, and a refreshed cocktail sauce.
Ingredients:
16thin slicesciabatta (see note)
160ml (2/3 cup) olive oil, plus extra, to drizzle
50g (1/4 cup) baby capers
11.80 gm Dijon mustard
2egg yolks
125ml (1/2 cup) grape seed oil
60ml (1/4 cup) lime juice
1ripe roma tomato, roughly chopped
1/2 long red chilli, seeded, roughly chopped
2avocados, halved, stoned
62.50 ml torn Thai basil leaves or regular basil leaves
8baby cos lettuces, washed, halved, or 1 iceberg lettuce, washed, cut into 8 wedges
32 large cooked prawns, peeled with tails intact, cleaned
Lime wedges, to serve
Instructions:
Preheat the grill to high. Place bread slices on an oven tray, drizzle with olive oil, season with salt and pepper, and grill until crispy, about 1 minute.
Dry capers thoroughly using paper towels. Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add capers and cook, stirring occasionally, for 2 minutes until they turn crispy and golden. Place them on paper towels to drain excess oil. Season with salt and retain the infused oil in the pan.
In a food processor, blend mustard and egg yolks until mixed. While the processor is running, slowly drizzle in grape seed oil, then add 1 tablespoon lime juice. Slowly pour in 120ml olive oil until thick. Add tomato, chili, 1 tablespoon lime juice, sugar, and salt, then process until smooth. Adjust consistency with water if needed.
In a bowl, gently scoop out the creamy avocado flesh. Drizzle in the remaining lime juice, fragrant basil, and the reserved oil. Mix everything together until well blended.
In serving bowls, create a delicious layer using lettuce and the flavorful avocado mixture. Arrange prawns on top, generously drizzle with sauce, and sprinkle with capers. Serve alongside crispy croûtons and lime wedges for a perfect finish.