Fusion Prawn / Shrimp Cocktail With Spicy Coconut Dressing

Submitted by English_Rose

"Aromatic Eastern flavours bring a refreshingly contemporary edge to a traditional shrimp cocktail. You can prepare the coconut infusion the day before, cover and leave in the fridge until ready to use - this will allow the flavours to really develop. The shrimp cocktails can be assembled up to 1 hour before serving, if kept chilled."

 

• Ready In: 17mins
• Ingredients: 11
• Serves: 4

ingredients

• 453.59 g shrimp, cooked, peeled
• 1 small head romaine lettuce, shredded

• For the dressing

• 1 inch piece fresh gingerroot, peeled and grated
• 1 red chile, deseeded and finely chopped
• 207.01 ml coconut milk
• 1 stalk lemongrass, tender inner core only, chopped
• 1 lime, zest of, Grated, plus
• 9.85 ml lime juice
• 29.58 ml of fresh mint, chopped, plus
• 4 sprig of fresh mint, to garnish
• 141.74 g fat free Greek yogurt

directions

1. To make the dressing, place the coconut milk in a medium saucepan with half the chili, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
2. Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chili, season lightly and then stir in the shrimp.
3. Divide the Romaine lettuce between 4 small serving dishes and spoon the shrimp and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.