Prawn and grapefruit cocktail
Item 1 of 1
- Side
- 4
- 20 minutes
Adam Gray's exotic prawn dip is just the thing for parties, with a zing of pink grapefruit juice to lift the prawn-mayonnaise to another level. Serve with flatbreads or vegetables of your choice.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of cooked and peeled king prawns, chopped into small pieces
- 1 pink grapefruit, or 160ml pink grapefruit juice
- 6 tbsp of mayonnaise
- 1 tbsp of curly parsley, finely chopped
- 2 pinches of cayenne pepper
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Method
1
To make the dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
- 1 pink grapefruit, or 160ml pink grapefruit juice
2
Remove from the heat and pass through a fine sieve, leave to cool to room temperature
3
Mix the prawns, mayonnaise, parsley and cayenne pepper in a bowl
- 200g of cooked and peeled king prawns, chopped into small pieces
- 6 tbsp of mayonnaise
- 1 tbsp of curly parsley, finely chopped
- 2 pinches of cayenne pepper
4
Mix in the reduced grapefruit juice to taste, season and serve
- 1 pinch of salt
- 1 pinch of black pepper
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