Fusion Prawn / Shrimp Cocktail With Spicy Coconut Dressing

“Aromatic Eastern flavours bring a refreshingly contemporary edge to a traditional shrimp cocktail. You can prepare the coconut infusion the day before, cover and leave in the fridge until ready to use - this will allow the flavours to really develop. The shrimp cocktails can be assembled up to 1 hour before serving, if kept chilled.”

Ingredients Nutrition


  1. To make the dressing, place the coconut milk in a medium saucepan with half the chili, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
  2. Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chili, season lightly and then stir in the shrimp.
  3. Divide the Romaine lettuce between 4 small serving dishes and spoon the shrimp and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.

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