Prawn Cocktail Dinner Bowl Recipes

Steps:

• Whisk the lime juice, chilli and oil together in a bowl. Season, add the prawns and leave to marinate for 10 mins.
• Meanwhile, tip the grains into a sieve and pour over hot water from the kettle to slightly soften them. Drain well.
• Divide the grains between two bowls. Top with the marinated prawns, avocado, radishes, mango and spring onions. Drizzle over any leftover marinade and serve the poke bowls with a sprinkle of sesame seeds, if you like.

Steps:

• Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Let stand, uncovered, for 15 to 20 minutes. Stir in mint.
• Meanwhile, heat a greased barbecue grill (charcoal, gas or electric) on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle shrimp with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook shrimp, turning, for 5 to 7 minutes or until cooked through.
• Make Marie Rose Sauce: Place all ingredients in a small bowl and stir together until smooth and combined. (You can do this while the zucchini is standing.)
• Arrange lettuce, zucchini, avocado, shrimp and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.

Steps:

• Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
• Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
• For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
• To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

Steps:

• Mix the red onion with the vinegar, sugar and a pinch of salt. Cover and leave to pickle for at least 1 hr or overnight. To prepare the prawns, mix the chipotle paste, honey, lime zest and juice and oil together, then toss in the prawns until they're coated in the mixture.
• Put the leftover rice in a large bowl and mix with the lime zest and juice, most of the spring onions and the kidney beans. Season lightly. Spoon the mixture into two shallow bowls.
• Top the rice with the pickled red onions, spiced prawns, sweetcorn, sliced avocado, the remaining spring onions and tomatoes. Spoon the crème fraîche on top, then serve with the coriander and a sprinkling of chilli flakes, if you want it spicy. Serve the extra lime wedges on the side for squeezing over, if you like.