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  • Prawn Salad

    1 vote
    Prawn Salad
    Servings: 4
    by Robyn Savoie
    269 recipes
    >
    In Mexico, this salad would form the fish course in a formal meal, but it is so good that you'll want to serve it on all sorts of occasions. It is perfect for a buffet lunch or summer meal.

    Ingredients

    • 1 Lb. Prawns, Cooked and Peeled
    • 1/2 Medium Lime, Juiced
    • 2 Medium Ripe Tomatoes
    • 1 Ripe But Firm Avocado
    • 2 Tbsp. Hot Chili Sauce
    • 1 Tsp. Granulated Sugar
    • 2/3 Cup Sour Cream
    • 2 Little Gem Lettuces, Separated Into Leaves (Tip)
    • Salt and Pepper, To Taste
    • Garnish:
    • Fresh Basil Leaves
    • Strips of Scallion

    Directions

    1. Place the prawns in a large bowl, add the lime juice and salt and pepper. Toss lightly, then leave to marinate.
    2. Cut a cross in the base of each tomato. Place them in a heatproof bowl and pour over boiling water to cover.
    3. After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of ice water; drain. The skins will have begun to peel back easily from the crosses.
    4. Skin the tomatoes completely, then cut them in half and squeeze out the seeds. Chop the flesh into 1/2 inch cubes and add to the prawns.
    5. Mix the hot chili sauce, sugar and sour cream in a small bowl. Fold into the prawn mixture. Cover and chill for at least an hour.
    6. Just Before Serving: Cut the avocados in half, remove the skin and seed, then slice the flesh into 1/2 inch chunks; add to prawn mixture.
    7. Line a bowl with the lettuce leaves, then top with the prawn mixture. Then garnish with fresh basil and strips of scallion. Crusty bread make a perfect accompaniment.
    8. Cook's Tip: If you cannot find Gem Lettuce, substitute for your favorite. As pictured, I used fried corn tortillas to serve this salad.

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