Prawn Cocktails with coriander lime dressing
SmartPoints® value per serving
We’ve swapped cocktail sauce for a zingy lime and herb dressing in this modern take on a retro classic.
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
1 cup(s), 1 baby cos lettuce, leaves separated
cooked king prawns
20 individual, (buy 900g), peeled, deveined, tails intact
- Process yoghurt, coriander, juice and fish sauce in a food processor until smooth. Season dressing with salt and pepper.
- Line sides of four 1¼-cup (310ml) capacity serving glasses with lettuce leaves. Finely shred remaining lettuce. Layer shredded lettuce and 3 prawns in each glass. Spoon over half the dressing. Top with remaining prawns and dressing to serve.
TIP: You can use fresh mint, basil or flat-leaf parsley leaves instead of coriander, and lemon juice instead of lime.