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Mexican Inspired Prawn Cocktail

Mexican Inspired Prawn Cocktail


  • 2 Mission 15cm Wheat flour tortilla
  • 120g Coldwater Prawns
  • 1 Little gem lettuce
  • 10g Pea shoots
  • 20g Cucumber
  • Splash wine vinegar
  • 24g Avocado
  • Teaspoon Capers
  • A few Dill fronds
  • 50g Mayonnaise
  • 12g Coriander
  • Jalapeno chilli
  • Lime
  • Dusting of Smoked paprika


  1. Take Mission 15cm tortillas and press into the indents of an up turned muffin tin.  Bake (TEMPERATURE TBC) for 6 minutes. Leave to cool.
  2. Cut the cucumber into ribbons using a vegetable peeler & drizzle over white wine vinegar.
  3. Assemble the baskets by adding wedges of little gem lettuce , slices of ripe avocado and pea shoots then generously pile in the cold water prawns.
  4. Drizzle with coriander, jalapenos & lime dressing.
  5. Garnish with pickled cucumber rolls, capers, dill fronds and a light dusting of smoked paprika

Method for dressing:

  1. Combining mayonnaise with finely chopped jalapenos, freshly chopped coriander and lime juice.
  2. Season to taste.

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