Delight your guests with a classy shrimp cocktail appetiser which comprises prawns sauteed with garlic, paprika and pepper, with a zesty dipping sauce.
- 1 packet cheddar cheese, grated
- 12 pcs tiger prawns, shelled and deveined (tail on)
- 1 cup diced pineapples, caramelised
- 1 cup pomegranate
- 1 cup mayonnaise
- 1 cup shredded lettuce
- 1 lemon, juiced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Pinch of paprika
- 1 cup wansoy
- Salt and pepper, to taste
In a small frying pan, use ¼ of the grated cheese and spread evenly. Allow it to melt completely and start to bubble. When the edges start to get golden brown, flip it over a mould and allow to cool.
Heat olive oil in another medium-sized pan and saute the garlic until fragrant. Add prawns and a pinch of paprika. Season with salt and pepper to taste. Stir fry until golden brown.
In a separate bowl, combine mayonnaise, lemon juice, pineapples and pomegranate. Mix well. Add prawns and mix till well coated.
To serve, place cheese basket on serving plate and add some shredded lettuce inside. Fill it with prawns and top with wansoy.