Prawn Cocktail with a Spicy Twist

Last week, I received an invitation from Roha of Hydrebadi Cuisine to take part in the Romantic Candle Light Dinner Event. The theme was exciting enough, and with our Wedding Anniversary just round the corner, the event got me seriously thinking. Aware of the fact that 'the' dinner cannot be romantic with our little ones lurking around us, I searched the Internet for ideas on how to set up a Candle Light dinner at home - mind it, a romantic one too.

Sure enough, there were hundreds of ideas to go about it but I found myself focusing on three main points. Firstly, keep the menu simple. You don't want to spend hours cooking something exquisite and then feeling too tired to enjoy the dinner with your special one. Secondly, it is a good idea to leave some small tasks like grilling, heating and setting up dishes to the last minute. You can share these simple tasks with your loved one and is part of the romance for a Candle Light Dinner at home. Lastly, for a quiet atmosphere, have your dinner late after tucking your kids in bed (maybe change the time in your clock to encourage them to retire early ;) ). Hmm... Worth trying! I have decided to give it a go next week. Will let you all know how it goes.

In the meantime, back to menu. Seafood is definitely our first choice and Prawn Cocktail is the first thing that springs up in my mind for the hors d'oeuvres (as the French say). It is nothing but poached prawns served with a cold salad with a mayonnaise based sauce. The idea of serving a salad in a cocktail glass has always fascinated me and here is my chance to actually do it at home. The recipe here is a spicy twist to the traditional cocktail. Grilled Prawns spiced up with aioli and smoked paprika coupled with cucumber, avocado and ripe mango salad with a hint of lime juice and coriander leaves served on a bed of cold iceberg lettuce - ready in a jiffy with no effort at all and I am sure it will entice seafood lovers.

Before I end, a word to all couples out there without kids - make the best of what you have now. There will come a time when you will long for all the simple pleasures in life that you take for granted now. But do the rest of us not agree, that there is a special pleasure in that longing desire?

Makes: 2
Cooking Time: 5 minutes
Preparation Time: 15 minutes

Ingredients

For Salad

• 1/4 cup cucumber, diced into small cubes
• 1/2 tbsp red onion, finely chopped
• 2 - 3 tbsp hass avocado, diced
• 2 - 3 tbsp ripe mango, diced
• 1 tsp coriander leaves, minced (adjust to taste)
• 1 pinch smoked paprika
• 1/2 tsp freshly squeezed lime juice 
• Salt to taste

For Prawn Topping

• 6 prawns, shelled and deveined
• 2 prawns, shelled and deveined with tail on
• 1/2 tsp + 1/2 tsp smoked paprika
• Salt to taste
• 1 tbsp aioli (can substitute with mayonnaise)
• 1/2 tbsp cooking oil

Extra

• 1/2 cup iceberg lettuce, washed, drained and torn
• drizzle of freshly squeezed lime juice

Method
1. Mix all ingredients For Salad, season to taste. Cover and chill in refrigerator until serving time. Torn iceberg lettuce should also be kept refrigerated.
2. Mix aioli with 1/2 tsp smoked paprika and chill in refrigerator.
3. Sprinkle salt, remaining smoked paprika and oil onto prawns, mix well and keep it refrigerated.

Just before serving (this is where you both get to share tasks :) )
4. Pan-grill prawns for a few minutes until just done. Mix 6 prawns without the tail with the aioli dressing. Keep aside the the 2 prawns with tail.
5. In the meantime, arrange 1/4 cup iceberg lettuce in each cocktail glass. Sprinkle with freshly squeezed lime juice. Top with half of chilled cucumber, avocado and mango salad in each glass. Finish it off with half of the warm prawns in aioli. Decorate each glass with the grilled prawn with tail, by making it cling to the side.

Enjoy immediately !!!!!!!

Sending this to the Romantic Candle Light Dinner Event.

And I shared the Award for Best Presentation with 3 other fellow bloggies...

Thank You Roha, once again...