Smoky prawn coleslaw

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
225g bacon
1/4 head white cabbage, cored and shredded
1/4 head purple cabbage, cored and shredded
3 celery stalks, sliced thin
2 tbsp chopped spring onions
2 tbsp chopped fresh parsley leaves
3 tbsp olive oil
1 tbsp chopped garlic, plus 1 tsp
1 lemon, juiced
1 tbsp smoked paprika
900g prawns (21 to 25) peeled and deveined
120ml mayonnaise
60ml sour cream
60ml olive oil
60ml cider vinegar
1 tsp dry mustard
1 tbsp cayenne pepper
1 tsp coarse sea salt
1 tsp coarsely ground black pepper
1) Preheat the oven to 200C/Gas 6. Arrange the bacon strips on the grilling tray on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.

2) In a large bowl, combine the cabbages, celery, spring onion and parsley. Toss together and set aside.

3) In a medium bowl, place the olive oil, 1 of tbsp garlic, the lemon juice, smoked paprika and the prawns. Put a large frying pan over a medium-high heat, add the prawn mixture and saute, tossing frequently, until the prawns are cooked through, about 4 to 5 minutes. Remove from the heat and allow to cool.

4) In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and 1 tsp of garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the prawn mixture and serve.

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