Wednesday, December 26th, 2007
Chunky Prawn Cocktail
If you like prawn cocktail you’ll love this recipe. The flavour is the same as the classic prawn cocktail but using tomato chutney instead of tomato ketchup gives a texture to the usually smooth sauce.
For a less tart sauce omit the lemon juice and instead serve a lemon wedge on the side of each dish for squeezing over the top depending on individual tastes.
Serves 4
INGREDIENTS:
32 cooked king prawns
3 Little Gem lettuces , washed and trimmed
5 heaped tbsp mayonnaise
5 tbsp tomato chutney
2 tsp Worcestershire sauce
2 tsp creamed horseradish
tiny splash Tabasco sauce
squeeze lemon juice
paprika , for dusting
4 tsp snipped chives
METHOD:
Separate the lettuces into individual leaves and divide them evenly between 4 small glass bowls or cocktail glasses.
Keep 8 prawns back for garnish and divide the rest between the glasses. Season with a little black pepper.
Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together.
Season to taste with lemon juice and salt and pepper, then spoon over the prawns.
Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately.
