Prawns with chilli majo
- Mary Cadogan
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Serves 2
Easy
Prep: 10 mins
No cooking
A star rating of 3 out of 5.1 ratingRate
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Simple seafood starter - the perfect dish to share
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Ingredients
Nutrition
Units:
MetricUS
-
400g cooked prawns
in shells
-
2 anchovy
fillets from a can or jar
-
1 red chilli
-
4 tbsp mayonnaise
-
1 Little Gem lettuce
-
lemon
wedges, to serve
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Nutrition: per serving
- kcal293
- fat24g
- saturates4g
- carbs1g
- sugars0g
- fibre1g
- protein19g
- salt3.69g
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Method
-
step 1
Divide the prawns between two glass tumblers. Finely chop the anchovies. Halve and seed the chilli, then finely chop the chilli flesh. Mix the mayonnaise with the anchovies and chilli, and divide between two small dishes. Cut the lettuce into wedges and serve the prawns with the mayo, lettuce and lemon wedges for squeezing over the prawns.
RECIPE TIPS
MAKE IT AGAIN
The anchovy & chilli mayo also goes brilliantly with any grilled or barbecued fish or seafood. Try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers, cooked on the barbecue.
Recipe from Good Food magazine, August 2005
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A star rating of 3 out of 5.1 rating
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