Prawn and avocado martinis
Aka prawn cocktail. Martini sounds much cooler, though
Serves 2
Time: 8-10 minutes
Cost: about £1.25 a head
125g fresh or thawed, frozen small North Atlantic prawns
1 ripe avocado*
1 tbsp lemon juice
A handful of finely shredded iceberg or Little Gem lettuce
For the dressing
2 tbsp mayonnaise
2 tbsp low fat yoghurt
1 - 1 1/2 tsp tomato ketchup - depending how pink you want it
1 small clove of garlic, peeled and crushed or 1 spring onion, trimmed and finely sliced (optional)
1/2 tsp Thai fish sauce (optional but enhances the flavour of the prawns)
Salt, pepper and hot pepper sauce if you have some
1 tbsp finely chopped parsley or fresh coriander + a little extra for decoration
You’ll also need two large martini glasses or other stemmed glasses
First make the dressing. Mix together the mayo, yoghurt, ketchup and garlic or onion. Add the Thai fish sauce if using, and season with salt, pepper and a few drops of hot pepper sauce if you like. You could add a squeeze of lemon too but the avo will taste quite lemony.
Drain the prawns of any liquid, mix them with the dressing and stir in the parsley or coriander.
Put the lemon juice in a bowl. Quarter and peel the avocado (see below), cut into small cubes and mix with the lemon juice. Put a little shredded lettuce in the bottom of each glass, spoon over half the cubed avocado and top with half the prawns. Decorate with a little extra parsley or coriander and serve straightaway with triangles of brown bread and butter (Very retro!).
TOP TIPS
* To tell if an avocado is ready press it gently round the narrow end. It should ‘give’ very slightly
* The easiest way to halve an avocado is to run a knife round it lengthways, then hold one half in each hand and twist them apart. Scoop out the stone with the end of a knife or spoon then peel it and cut into chunks
Other good recipes for Valentine's Day
Salmon with roasted peppers and basil
Smoked salmon pizza with cream cheese and rocket
Creamy chicken with pancetta and peas