This recipe is inspired by Margaret Fulton's early writings on international food (circa 1970-72).
To cook the prawns, heat oil in frypan with garlic, Tabasco and chilli paste.
Add the prawns and sauté gently for 2 minutes until prawns begin to change colour.
Add lemon zest, juice and ground coriander.
Season to taste with salt and pepper.
Remove from heat and add coriander leaves.
To make the cocktail sauce, whisk all ingredients together in bowl until combined. Taste and adjust seasoning to suit.
To assemble the salad, mix the cooked prawns with the asparagus, avocado, tomatoes and green onions in a bowl. Set each lettuce leaf onto a serving plate and add a spoonful of the cocktail sauce.
The lettuce acts as a cup to hold the salad.
Arrange the prawn salad on top and then spoon over some extra cocktail sauce.
Garnish with a coriander sprig and serve immediately.
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