Prawn Cocktail
Ingredients
1 small punnet (200g) ripe Rosa tomatoes
1/2 cup basil leaves, finely shredded
1 red chilli, finely diced (optional)
4 tbsp NOMU Extra Virgin Olive Oil
Juice of 1/2 a lemon
1/4 tsp sugar
NOMU Sea Salt and Black Pepper
12 large or 18 medium prawns
1 large ripe avocado
1 packet fresh watercress
About 3/4 cup NOMU MAYU
Directions
Dice your tomatoes into small pieces and combine these in a bowl with the basil, chilli, Olive Oil, lemon juice, sugar, salt and pepper. Place in the fridge to chill and for the flavours to infuse.
Blanch your prawns in boiling water for 3-5 minutes until the prawn shells have turned pink and are just cooked through. Refresh in ice water and peel them, removing the shell and head.
To serve, place your tomato mixture at the base of individual glasses. Top with a teaspoon of NOMU MAYU, three slivers of avocado and lastly your prawns. Season with salt and pepper, garnish with watercress and serve immediately.
Ingredients
1 small punnet (200g) ripe Rosa tomatoes
1/2 cup basil leaves, finely shredded
1 red chilli, finely diced (optional)
4 tbsp NOMU Extra Virgin Olive Oil
Juice of 1/2 a lemon
1/4 tsp sugar
NOMU Sea Salt and Black Pepper
12 large or 18 medium prawns
1 large ripe avocado
1 packet fresh watercress
About 3/4 cup NOMU MAYU
Directions
Dice your tomatoes into small pieces and combine these in a bowl with the basil, chilli, Olive Oil, lemon juice, sugar, salt and pepper. Place in the fridge to chill and for the flavours to infuse.
Blanch your prawns in boiling water for 3-5 minutes until the prawn shells have turned pink and are just cooked through. Refresh in ice water and peel them, removing the shell and head.
To serve, place your tomato mixture at the base of individual glasses. Top with a teaspoon of NOMU MAYU, three slivers of avocado and lastly your prawns. Season with salt and pepper, garnish with watercress and serve immediately.
Ingredients
1 small punnet (200g) ripe Rosa tomatoes
1/2 cup basil leaves, finely shredded
1 red chilli, finely diced (optional)
4 tbsp NOMU Extra Virgin Olive Oil
Juice of 1/2 a lemon
1/4 tsp sugar
NOMU Sea Salt and Black Pepper
12 large or 18 medium prawns
1 large ripe avocado
1 packet fresh watercress
About 3/4 cup NOMU MAYU
Directions
Dice your tomatoes into small pieces and combine these in a bowl with the basil, chilli, Olive Oil, lemon juice, sugar, salt and pepper. Place in the fridge to chill and for the flavours to infuse.
Blanch your prawns in boiling water for 3-5 minutes until the prawn shells have turned pink and are just cooked through. Refresh in ice water and peel them, removing the shell and head.
To serve, place your tomato mixture at the base of individual glasses. Top with a teaspoon of NOMU MAYU, three slivers of avocado and lastly your prawns. Season with salt and pepper, garnish with watercress and serve immediately.
Ingredients
1 small punnet (200g) ripe Rosa tomatoes
1/2 cup basil leaves, finely shredded
1 red chilli, finely diced (optional)
4 tbsp NOMU Extra Virgin Olive Oil
Juice of 1/2 a lemon
1/4 tsp sugar
NOMU Sea Salt and Black Pepper
12 large or 18 medium prawns
1 large ripe avocado
1 packet fresh watercress
About 3/4 cup NOMU MAYU
Directions
Dice your tomatoes into small pieces and combine these in a bowl with the basil, chilli, Olive Oil, lemon juice, sugar, salt and pepper. Place in the fridge to chill and for the flavours to infuse.
Blanch your prawns in boiling water for 3-5 minutes until the prawn shells have turned pink and are just cooked through. Refresh in ice water and peel them, removing the shell and head.
To serve, place your tomato mixture at the base of individual glasses. Top with a teaspoon of NOMU MAYU, three slivers of avocado and lastly your prawns. Season with salt and pepper, garnish with watercress and serve immediately.
