MEXICAN PRAWN COCKTAIL
SERVES 4
KEEP ON TRACK per serving
FAT 21G | CARBS 15G | PROTEIN 11G
FOR THE SALSA
120 g cocktail tomatoes, chopped coarsely
½ red onion, peeled and chopped finely
2 jalapeño peppers, 1 chopped and 1 sliced thinly
2 garlic cloves, peeled and chopped finely handful of coriander leaves, chopped
30 ml (2 tbsp) lime juice salt
FOR THE PRAWN COCKTAIL
45 ml (3 tbsp) crème fraiche
45 ml (3 tbsp) mayonnaise
2.5ml (½ tsp) cayenne pepper
1 small head of cos lettuce, leaves separated
2 avocados, halved, peeled and drizzled with lime juice salt
12 prawns, cleaned and cooked
TO SERVE
coriander leaves
mint leaves
lime wedges
1. Combine all the ingredients for the salsa in a medium bowl and season with salt. Set aside.
2. Combine the crème fraiche, mayonnaise and cayenne pepper in a small bowl.
Place a few
