Spicy and fresh, serve these prawn cocktails from Brunch Across 11 Countries, R390, Human & Rousseau, by globetrotting South African chef Alix Verrips at your next brunch. Inspired by cuisines from all over the world, the book celebrates relaxed, uncomplicated eating and includes Alix’s favourite recipes for the best meal of the day

INGREDIENTS

  • 500g prawns, peeled and deveined
    • 1 small red onion, finely diced
  • 60ml fresh lime juice
  • salt and freshly ground black pepper, to taste
  • 250ml tomato sauce
  • 1 bunch fresh coriander, stems removed and leaves chopped
  • 5ml horseradish, optional
  • hot sauce, to taste
  • 2 plum tomatoes, seeded and diced
  • ½ English cucumber, peeled, seeded and diced
  • 1 celery stalk, finely diced
  • 1 jalapeño pepper, seeded and finely diced
  • 2 firm avocados, peeled, pitted and diced and sprinkled with a squeeze lime juice

To serve

  • sprigs fresh coriander
  • lime wheels
  • corn chips

METHOD

  1. Bring a medium saucepan of water to the boil, sprinkling in a little salt.
  2. Place some ice and cold water in a large bowl ready to dip the prawns in when they’ve finished cooking.
  3. Cook the prawns for 3–5 minutes until they are just cooked through. Scoop them out of the boiling water and dip them into the ice bath.
  4. Strain 375ml of the cooking liquid into a glass measuring jug. Place the jug in the iced water to chill the liquid.
  5. Place the onion and lime juice in a small glass bowl with a pinch of salt and set aside to marinate while you chop the rest of the ingredients.
  6. Place the tomato sauce, coriander, horseradish, hot sauce, the reserved cooking liquid and a pinch of salt into a blender and pulse five times to combine.
  7. Remove the prawns from the ice bath and chop into 1-cm chunks. Reserve a few whole ones for garnish.
  8. Add the tomatoes, cucumber, celery, jalapeño and marinated onion and stir to combine.
  9. Pour over the tomato sauce dressing and leave in the fridge for about 1 hour until well chilled.
  10. Remove from the fridge, fold in the avocado and serve in large glasses.
  11. Garnish with sprigs of coriander and lime wheels and serve with corn chips.

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