Prawn Cocktails with coriander lime dressing
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
1 cup(s), 1 baby cos lettuce, leaves separated
Cooked peeled prawns
450 g, tails intact (or buy 900g shell-on prawns, then peel and devein)
- 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.