Starters & Light meals
Spicy prawns and guacamole in cucumber cups
8 to 10 
Easy
40 minutes
15 minutesWine/Spirit Pairing
Woolworths Paul Cluver Riesling 2018
Ingredients
Method
- 2–3 large cucumbers, rinsed and dried
- For the spicy guacamole filling:
- 1 x 200 g tub Woolworths guacamole
- ¼ red onion, diced
- ¼ red pepper, very finely diced
- ½ jalapeño, finely chopped
- 1 T parsley, finely chopped
- For the prawn topping:
- 3 T extra virgin olive oil
- 2 T butter
- 1 kg Woolworths frozen medium prawns, thawed
- sea salt and freshly ground black pepper, to taste
- 3 T tomato paste
- 6 cloves garlic, crushed
- 2 t dried chipotle pepper, chopped (or 1 fresh)
- ½ lime, zested
- 1 t white wine vinegar
- 3–4 t honey
- 2 T coriander, chopped
- Woolworths mixed baby leaf salad, for serving
- pomegranate rubies, to garnish
Method
Ingredients
- Cut the cucumbers into 2 cm-thick slices, and scoop out some of the flesh using a teaspoon or melon baller to create a cup-like shape in the middle.
- Mix the guacamole ingredients with the cucumber flesh, but do not include the seeds. Place in an airtight container and set aside.
- To make the prawn topping, heat the oil and butter in a large saucepan. Sauté the prawns in batches, seasoning with salt and pepper, for 2–3 minutes. Remove from the pan and set aside.
- Add the tomato paste and garlic and cook for 1 minute. Add the chipotle, lime zest and vinegar. Cook for 2 minutes, then stir in the honey. Add the prawns and coriander and cook for a further 2 minutes. Remove from the heat and cool slightly.
- To serve, scatter the mixed baby leaves onto a platter and top with the cucumber cups.
- Fill each cup with the guacamole and prawns and scatter with pomegranate rubies.
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