Grilled prawn cocktail

Name: Grilled prawn cocktail
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Ingredients: 56 small Raw peeled prawns (2kg), peeled, deveined, tails intact; 2 tbs Olive oil; 6 clove(s) Garlic finely chopped; 1.333 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened (320g); 0.333 cup(s) Tomato sauce (ketchup) (80ml); 1.5 tbs Worcestershire sauce; 2 tbs Lemon juice; 0.25 tsp Ground cayenne pepper (pinch); 80 g White sourdough bread (4x20g slice); 2 baby Cos lettuce; 2 medium Lebanese cucumber chopped; 2 medium Avocado chopped; 1 medium Red onion thinly sliced

Points®

Total Time

30 min

Prep

25 min

Cook

5 min

Serves

Difficulty

Moderate

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

Combine prawns, oil and garlic in a large bowl.
Combine yoghurt, tomato and Worcestershire sauces, juice and pepper in a small bowl.
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.
Top lettuce with cucumber, avocado, onion, bread and prawns. Drizzle with sauce to serve.

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Grilled prawn cocktail

Ingredients

Instructions

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