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Prawn Cocktail
Recipe details
The classic dish, loved the world over.
Serves:
6
Contributor:
Nigella Lawson
Ingredients
- 450 g small peeled, cooked prawns
- 200 g salad cream
- 3 tbsp tomato ketchup
- 1 tbsp lemon juice
- Few drops Tabasco
- 3 heads little gem lettuce
- 1 tbsp pink peppercorns, crushed
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Each serving contains
Calories:
190kcal, 10% of your GDA
Sugar:
8g, 9% of your GDA
Fat:
11g, 16% of your GDA
Saturates:
1g, 5% of your GDA
Salt:
2.3g, 39% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Make sure the prawns are drained well of their briny liquid. Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl. Tip in the prawns and mix to coat them in the Marie-Rose sauce.
- Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls. Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
- As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.
Copyright
© Nigella Lawson 2004, Feast. Photographs of Nigella by James Merrell, 2004.