Coriander and chilli prawn cocktail

Traditional prawn cocktail is given a spicy twist with the addition of red chillies and fresh coriander.

• 1kg cooked king prawns, peeled, deveined, tails intact (see tip)
• 60g spinach leaves

Chilli, lime and coriander mayonnaise

• 1/2 cup mayonnaise (see notes)
• 1 1/2 tablespoons lime juice
• 1 tablespoon boiling water
• 1/2 cup chopped fresh coriander
• 1 small red chilli, deseeded, finely chopped

Energy 1788kJ	Fat saturated 5.00g
Fat Total 29.00g	Carbohydrate sugars -
Carbohydrate Total 1.00g	Dietary Fibre 1.00g
Protein 42.00g	Cholesterol 336.00mg
Sodium 766.37mg

All nutrition values are per serve.

1. Step 1

   Make chilli, lime and coriander mayonnaise: Whisk mayonnaise, lime juice and water together in a bowl. Add coriander and chilli. Stir to combine.

2. Step 2

   Add prawns and toss to combine. Cover and refrigerate for at least 30 minutes, or up to 4 hours if time permits, to allow flavours to develop.

3. Step 3

   Divide spinach leaves between bowls. Top with coriander and chilli prawns. Serve.

To devein cooked prawns, remove the head and shell and use a sharp knife to slice down the back of the prawn, just breaking the skin. Use the knife tip to lift and remove the vein.

To make your own mayonnaise:

Place 4 room temperature egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken.
Combine 200ml light olive oil and 200ml olive oil in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add another 1 tablespoon lemon juice. Season with pepper. Process to combine.
Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week.