Quick & Easy PRAWNS

PRAWN COC COCKTAIL S SALAD Serves 2

1. In a cup, whisk 3 tbsp mayonnaise, 2 tbsp ketchup, a few drops of Tabasco sauce, zest of 1 lemon and a pinch of cayenne pepper. Divide between 2 small bowls on separate plates. 2. Squeeze juice of 1 lemon over 1 peeled, de-stoned, sliced avocado. 3. On plates, scatter 2 handfuls salad leaves, 1 finely sliced spring onion, ¼ sliced cucumber. 4. Divide the avocado and 16 cooked, tail-on prawns around the bowls.

THAI PRAWN CURRY Serves 2

1. Cook 120g jasmine rice according to pack instructions. 2. In a wok or large frying pan, cook 3 finely sliced spring onions, 1 tsp grated ginger and 3tbsp Thai red curry paste in 2tbsp coconut oil for 2 mins. 3. Add 200g halved baby corn, cook for 2 mins. Add 150g mange tout for 1 min. Pour in 400ml tin coconut milk. Simmer for 6 mins, stirring. 4. Add 150g raw prawns stirring for 2 mins until pink. 5. Season with 1-2 tsp fish sauce and juice of 1 lime. Serve with the cooked rice.