A Christmas Eve fixture that has been coasting on nostalgia since about 1978. The prawns were never the problem, the pink sauce was. Mexican Chilli Crunch pulls it sideways towards a coctel de camarones: chipotle smoke, lime, and enough texture that it stops being a dip.
20 mins. Serves 6.
Ingredients
- 900g Cooked king prawns, peeled
- 2 dessertspoons Plateit Mexican Chilli Crunch
- 150g Whole egg mayonnaise
- 2 tbsp Tomato sauce
- 2 Limes, juiced
- 2 Baby cos, shredded
- 1 Avocado, diced
- Coriander leaves, a handful
Method
- Mix the mayonnaise, tomato sauce, juice of one lime and 1 dessertspoon of Plateit Mexican Chilli Crunch. Taste. It should be sharp before it is creamy.
- Toss the prawns through the remaining lime juice and a pinch of salt. Five minutes in the fridge.
- Cos into the base of six glasses or shallow bowls. Avocado over.
- Prawns on top, sauce spooned over rather than stirred in.
- Finish each with the remaining Plateit Mexican Chilli Crunch and coriander. Serve cold, out of the esky if that is where it has been.
Make ahead: Sauce holds three days in the fridge and improves overnight. Assemble at the last minute or the lettuce gives up.