Grilled prawn cocktail
4
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Add some pizzazz and an old-school entrée becomes a star salad.
Ingredients
Raw peeled prawns
56 small, (2kg), peeled, deveined, tails intact
Olive oil
2 tbs
Garlic
6 clove(s), finely chopped
99% fat-free, plain or natural yoghurt, unsweetened
1⅓ cup(s), (320g)
Tomato sauce (ketchup)
⅓ cup(s), (80ml)
Worcestershire sauce
1½ tbs
Lemon juice
2 tbs
Ground cayenne pepper
¼ tsp, (pinch)
White sourdough bread
80 g, (4x20g slice)
Cos lettuce
2 baby
Lebanese cucumber
2 medium, chopped
Avocado
2 medium, chopped
Red onion
1 medium, thinly sliced
Instructions
1
Combine prawns, oil and garlic in a large bowl.
2
Combine yoghurt, tomato and Worcestershire sauces, juice and pepper in a small bowl.
3
Preheat a chargrill or barbecue grill over medium-high heat. Cook prawns, turning, for 3–4 minutes or until just cooked through. Cook bread for 1 minute each side or until golden. Tear bread into bite-sized pieces.
4
Top lettuce with cucumber, avocado, onion, bread and prawns. Drizzle with sauce to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.