Lime, basil and chilli prawn cocktail salad recipe
Fuss-free and quick to cook, this chilli prawn cocktail salad recipe is the perfect way to use up that bag of prawns in your freezer.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Spatula
- Serving bowl
- Plate
Ingredients
- 100g greek yogurt
- 30g tomato ketchup
- 1 tsp Tabasco
- 1 lime
- 100g mixed salad leaves
- 2 avocados, sliced
- Cucumber, peeled into ribbons
- ½ glug of vegetable oil
- 1 garlic clove, finely sliced
- 1 red chilli, finely sliced
- 350g thawed raw peeled jumbo prawns
- Bunch of fresh basil, chopped
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