This delicious and easy to make prawn cocktail recipe is the perfect summer dish for backyard barbeques and family gatherings.

 

Method 

1. To make chipotle mayo, place chipotle chillies on a clean board. Using a large knife, gently bruise chillies until they break down. Place in the beaker of a stick blender with remaining ingredients. Insert stick blender and blend, without stopping, until thick. Season with salt and pepper.

2. Cut prawns into a 1cm pieces. Place in a large bowl with chives and ¼ cup of the chipotle mayo. Toss to coat. Reserve remaining mayo for another use (See Tip).

3. To serve, divide lettuce among four serving glasses. Top with avocado then prawn mixture. Garnish with micro herbs. Serve with baguette croutons.  

  

Tips:

• Remaining chipotle mayo can be stored in the fridge for up to one week.

• To make baguette croutons, thinly slice a baguette diagonally. Brush with olive oil and season with salt and pepper. Arrange on an oven tray lined with baking paper and bake in a preheated 180C oven for 10-12 minutes, or until golden brown and crisp. Remove and cool.

 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit www.stockland.com.au/miguel

*Miguel Maestre is a professional chef and has years of knife safety experience. For more information on knife safety visit our how to use knives safely guide here. 

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Ingredients

• 1kg medium fresh cooked prawns, peeled and deveined
• 2 tablespoons finely chopped fresh chives
• 2 baby gem lettuce, trimmed, washed, shredded
• 2 large firm ripe avocados, chopped
• Micro herbs, to garnish
• Baguette croutons, to serve (See Tip)
• CHIPOTLE MAYO

• 2 chipotle chillies in adobo sauce
• 1 cold egg
• 1 small garlic clove, peeled
• 250ml (1 cup) grapeseed oil
• 2 tablespoons lime juice
• 2 teaspoons finely grated lime rind
• 2 teaspoons tomato sauce