Prawn cocktail cups

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1. To make the Marie Rose sauce, blend the mayonnaise with the ketchup and a couple of shakes of Tabasco in a bowl. Trim the bases of the lettuce hearts, discard the outer leaves and separate the leaves - they need to be about 10cm long and you want about 24 in total. Reserve the tiny hearts for another salad.
2. Wash the prawns and pat dry between double layers of kitchen paper. Toss in a bowl with the olive oil, lemon juice, parsley and a little seasoning.
3. Lay the leaves out on serving plates, cup-side up. Drop several prawns into each. Dollop ½ tsp sauce on top, then scatter over some mustard and cress. These can be prepared 1 hr in advance, in which case cover with cling film and set aside in a cool place.

PER SERVING

176 kcalories, protein 11g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 1g, salt 1.06 g

Latest comments and suggestions

• Kiwi Judi

  06 April 2009

  Kiwi Judi commented on this recipe

  The gem leaves need to be crisp otherwise they all fall apart when picking up to eat. In which case you can't leave them for 1 hour. You can, however, put the leaves in iced water for 10 minutes or so to crisp them up, then assemble.

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Ingredients

• 4-6 Little Gem lettuce hearts
• 350-400g cooked, peeled prawns
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 4 tbsp coarsely chopped flat-leaf parsley
• mustard and cress, to serve

FOR THE MARIE ROSE SAUCE

• 100g mayonnaise
• 25g tomato ketchup
• Tabasco sauce

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Ingredients

• 4-6 Little Gem lettuce hearts
• 350-400g cooked, peeled prawns
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 4 tbsp coarsely chopped flat-leaf parsley
• mustard and cress, to serve

FOR THE MARIE ROSE SAUCE

• 100g mayonnaise
• 25g tomato ketchup
• Tabasco sauce

PER SERVING

176 kcalories, protein 11g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 1g, salt 1.06 g

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