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

A deliciously simple fish stew - I call it my flexible fish stew because you can use whatever white fish you have to hand.

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Green Gourmet

Flexible fish stew

  • 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.

  • To make the prawn cocktail, place the prawns and dressing into a bowl and mix together gently.

  • Tear the grapefruit segments into chunks and add them to the prawn mixture, stirring to combine.

  • Place the cabbage, fennel and lettuce into a separate large bowl and mix together well.

  • Divide the salad mixture among eight flat sundae glasses or bowls.

  • Spoon equal portions of the prawn and grapefruit mixture over the top of each.


  • Garnish with a slice of lime, a few coriander leaves and a few shreds of red chilli and serve.

Prawn cocktail

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Green Gourmet

recipe posted by infility

Ingredients

Use a mixture of king prawns and smaller prawns for the maximum texture and taste in this classic starter.