- serves 4 people
- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 250 g diced tomatoes
- 100 g finely diced white onion
- 20 g chopped coriander, plus extra coriander leaves to garnish
- 2 long green chillies, seeded and finely chopped
- 1 avocado, diced
- 500 ml (2 cups) clamato juice
- 1 tbsp tomato ketchup
- salt, to taste
- lime juice, to taste
- 500 g cooked, peeled and cleaned small prawns or shrimp
- lime wedges and crackers, to serve
Instructions
- Place the tomato, onion, chopped coriander, chilli and avocado in a bowl and stir gently. Add the clamato juice, ketchup, salt and lime juice to taste. Stir to combine, then stir in the prawns. Cover and refrigerate for 20 minutes.
- Serve in cocktail glasses with lime wedges, crackers and extra coriander leaves.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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