SPICY PRAWNS AND GUACAMOLE IN CUCUMBER CUPS
Serves 8 to 10
Preparation: 40 minutes Cooking: 15 minutes
large cucumbers 2–3, rinsed and dried
For the spicy guacamole filling: Woolworths guacamole 1 x 200 g tub red onion ¼, diced red pepper ¼, very finely diced jalapeño ½, finely chopped parsley 1 T, finely chopped
For the prawn topping: extra virgin olive oil 3T butter 2T
Woolworths frozen medium prawns 1 kg, thawed sea salt and freshly ground black pepper, to taste tomato paste 3T garlic 6 cloves, crushed dried chipotle pepper 2 t chopped (or 1 fresh) lime ½, zested white wine vinegar 1t honey 3–4 t coriander 2 T chopped
Woolworths mixed baby leaf salad, for serving pomegranate rubies, to garnish
1 Cut the cucumbers into 2 cm-thick slices, and scoop out some of the flesh using a teaspoon or melon baller to create a cup-like shape in the middle. 2 Mix the guacamole ingredients with the cucumber flesh, but do not include the seeds. Place in an airtight container and set aside.
3 To make the prawn topping, heat the oil and butter in a large saucepan. Sauté the prawns in batches, seasoning with salt and pepper, for 2–3 minutes. Remove from the pan and set aside. 4 Add the tomato paste and garlic and cook for 1 minute. Add the chipotle, lime zest and vinegar. Cook for 2 minutes, then stir in the honey. Add the prawns and coriander and cook for a further 2 minutes. Remove from the heat and cool slightly. 5 To serve, scatter the mixed baby leaves onto a platter and top with the cucumber cups. 6 Fill each cup with the guacamole and prawns and scatter with pomegranate rubies.
CARB-CONSCIOUS, FAT-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Paul Cluver