Ingredients
For the dressing
- 275g/10oz mayonnaise
- 2 small garlic cloves, crushed
- 6 tbsp roughly chopped fresh coriander
- 2 tbsp lime juice
- 2 tsp apricot jam
- 1 red chilli, deseeded and chopped
- salt and freshly ground black pepper
For the prawn cocktail
- 900g/2lb mixed cooked unpeeled prawns, shells removed
- 2 firm pink grapefruit, peeled and segmented
- ½ small white cabbage, cored and shredded
- 2 fennel bulbs, trimmed, quartered and thinly sliced
- 2 Little Gem lettuces, thinly sliced
To garnish
- ½ lime, thinly sliced
- small handful fresh coriander leaves
- ½ red chilli, deseeded and cut into thin strips
Method
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Place all of the dressing ingredients into a food processor and blend until combined and smooth, then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve.
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To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently.
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Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine.
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Place the cabbage, fennel and lettuce into a separate large bowl and mix together well.
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Divide the salad mixture among eight flat sundae glasses or bowls.
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Spoon equal portions of the prawn and grapefruit mixture over the top of each.
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Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve.
Prawn cocktail with grapefruit