Prawn Dip Recipe - Great British Chefs

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Prawn and grapefruit cocktail

Side
easy
4
20 minutes

PT20M

Adam Gray's exotic prawn dip is just the thing for parties, with a zing of pink grapefruit juice to lift the prawn-mayonnaise to another level. Serve with flatbreads or vegetables of your choice.

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Ingredients

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Metric

Imperial

200g of cooked and peeled king prawns, chopped into small pieces
1 pink grapefruit, or 160ml pink grapefruit juice
6 tbsp of mayonnaise
1 tbsp of curly parsley, finely chopped
2 pinches of cayenne pepper
1 pinch of salt
1 pinch of black pepper

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Method

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1

To make the dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half

1 pink grapefruit, or 160ml pink grapefruit juice

2

Remove from the heat and pass through a fine sieve, leave to cool to room temperature

3

Mix the prawns, mayonnaise, parsley and cayenne pepper in a bowl

200g of cooked and peeled king prawns, chopped into small pieces
6 tbsp of mayonnaise
1 tbsp of curly parsley, finely chopped
2 pinches of cayenne pepper

4

Mix in the reduced grapefruit juice to taste, season and serve

1 pinch of salt
1 pinch of black pepper

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Adam Gray

Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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Prawn and grapefruit cocktail

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