Ingredients

Method

• olive oil, for frying
• 200 g pancetta, diced
• 1 handful dry breadcrumbs
• 1 clove garlic, crushed
• 4 T creamy mayonnaise (I like Woolworths’ salad cream)
• 4 T full-cream plain yoghurt
• 1 handful mint, chopped
• 3 limes, zested
• 2 limes, juiced
• salt, to taste
• 130 g Woolworths peeled and cooked prawns
• 1 bunch celery
• 1 small head Woolworths Crunchita lettuce

Method

Ingredients

1. Heat the oil in a frying pan, then fry the pancetta until crispy. Remove from the pan and add the breadcrumbs. Toast until golden and fragrant, then add the garlic and return the pancetta to the pan. Cook for 1 minute, then set aside.

2. Mix the mayonnaise, yoghurt, mint, lime zest and juice. Season with salt, add prawns and mix.

3. Shave the celery using a vegetable peeler, then place in iced water and allow to stand for 10 minutes.

4. Place the lettuce leaves in large cocktail glasses, then spoon in the prawn cocktail. Top with the Parma ham and a generous spoonful of the breadcrumbs. Garnish with the celery shavings.

Find more seafood recipes here.

Photographs: Shavan Rahim
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones