Prawn and avocado cocktail is a quintessential summer starter. Served with a coconut cream, lime and coriander dressing this recipe is perfect for a South Pacific-inspired Christmas.
165ml can coconut cream
1 large lime, finely grated rind and 2 tbsp juice
1 bunch coriander
1 baby cos, leaves removed
30 medium cooked prawns, peeled, deveined, tail intact (approx. 1kg)
1 large avocado, peeled, sliced or diced
1 Pour coconut cream, lime rind, lime juice and 1 cup coriander leaves into a food processor. Process until a smooth green sauce forms. Pour into a jug.
2 Line 6 serving glasses with cos lettuce leaves. Finely shred or tear remaining leaves. Fill glasses with shredded lettuce, prawns and avocado. Drizzle with coconut sauce just before serving.