Prawn and grapefruit cocktail

Not yet rated

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.

First published in 2015
discover more:

Ingredients

Metric

Imperial

Method

1
To make the dip, squeeze the grapefruit juice into a saucepan and bring to the boil. Simmer gently until reduced by half
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
4
Mix in the reduced grapefruit juice to taste, season and serve
First published in 2015
DISCOVER MORE:

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

Get in touch

Please sign in or register to send a comment to Great British Chefs.