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Prawn Cocktail

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Serves: 4
1/2 iceberg lettuce, finely shredded
150ml / 5 fl oz mayonnaise
2 tbsp single cream
2 tbsp tomato ketchup
few drops of Tabasco sauce, or to taste
juice of 1/2 lemon, or to taste
salt and pepper
175g / 6 oz cooked peeled prawns
paprika, for sprinkling
4 cooked prawns, in their shells, and 4 lemon slices, to garnish
thin buttered brown bread slices (optional), to serve

Divide the lettuce between 4 small serving dishes (traditionally, stemmed glass ones, but any small dishes will be fine).

Mix the mayonnaise, cream and tomato ketchup together in a bowl. Add the Tabasco sauce and lemon juice and season well with salt and pepper.

Divide the peeled prawns equally between the dishes and pour over the dressing. Cover and chill in the refrigerator for 30 minutes.

Sprinkle a little paprika over the cocktails and garnish each dish with a prawn and a lemon slice. Serve the cocktails with slices of brown bread and butter.

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