By Mandy Starters/Snacks
October 2, 2018
Prawn cocktail with a twist with a delicious zingy lemon dressing that has just a hint of heat.
300g raw peeled tiger or king prawns
1 large red chilli, deseeded and finely chopped
zest and juice of 1 lemon
2 cloves garlic, finely chopped
150g baby spinach leaves
2 small avocados, peeled, cut into chunks and drizzled with a squeeze of lemon juice, if preparing ahead
2tbsp olive oil
12 slices pancetta, grilled until crisp
1Mix the prawns in a bowl with the chilli, lemon zest and juice and garlic, then season with salt and freshly ground black pepper. Leave to marinate in the fridge for at least 30 minutes.
2Arrange the spinach leaves and avocado on six small plates. Meanwhile, heat the oil in a large frying pan, drain the prawns, reserving the marinade, and add them to the pan.
3Cook the prawns over a high heat for 3 to 4 minutes, stirring, until they are cooked through. Divide between the plates.
4Pour the marinade into the pan and bubble for a few minutes. Drizzle over the prawns, break the pancetta into shards and scatter over the prawns. Serve immediately.
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