Pint of prawns recipe
No seafood spread would be complete with a classic pint of prawns, served simply with crisp lettuce, crusty bread and a zing of lemon. Once defrosted, the prawns are ready in just 5 minutes – summer dining doesn't get easier than this! Check out our tips for delicious dips below.
See method- Serves 4
- 5 mins to prepare, plus 8hrs defrosting
- 87 calories / serving
Ingredients
- 500g pack cooked whole shell-on prawns, defrosted for at least 8hrs in the fridge
- 2 Little Gem lettuces, cut into wedges
- crusty bread, to serve
- 1 lemon, cut into wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 370kJ 87.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.8gProtein 16.6gFibre 0.8g
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- Rinse the prawns under cold water to remove any broken shell, then pat dry with kitchen paper. Transfer to a glass or platter and serve with your choice of dips (options below), lettuce, bread and lemon wedges.
- Thousand island dip: Mix together 3 parts lighter mayonnaise with 1 part tomato ketchup. Stir in a little Dijon mustard, a splash of white wine vinegar and a pinch of paprika.
- Bloody Mary ketchup: Add a few tsp Worcestershire sauce, a few dashes of tabasco and a pinch of celery salt to a ramekin of tomato ketchup to give it a spicy kick.
- Cheat's tartare: Mix mayonnaise with enough lemon juice to loosen slightly, then stir finely chopped capers, cornichons and flat-leaf parsley to taste; season.
- See more Prawn recipes
