App onlyEasy yogurt flatbreads.
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Sharing-style bloody mary prawns
Serves 4 - 6
Easy
Prep:
Cook:
Use a large serving bowl to hang the prawns on for this reinvented retro classic to make them easily shareable. Serve with our moreish bloody mary dipping sauce
Skip to ingredients
- 1 celery stickroughly chopped
- 2 lemonssliced
- 20g tarragon
- small handful of black peppercorns
- 8-12 very large prawnsdeveined, peeled apart from the tip of the tail
For the dipping sauce
- 150ml Clamato tomato juice
- 100g tomato ketchup
- 2 tbsp vodka(optional)
- 1 lemonjuiced
- Tabascoto taste
- 2 tsp creamed horseradish
- 1 tsp tajin (Mexican-style seasoning)
Nutrition: Per serving (6)
- kcal68
- fat0.4g
- saturates0.1g
- carbs6g
- sugars6g
- fibre0.4g
- protein10g
- salt1.89g
Method
step 1
Put 1.5 litres water in a very large pan. Season with 2 tbsp salt, then scatter in the celery, lemon slices, tarragon and peppercorns. Bring to a boil. Prepare a large bowl of ice in ice-cold water.
step 2
Drop the prawns into the boiling water and cook for 2-3½ mins, or until they have turned pink, are opaque all the way through and have curled up. Use a slotted spoon to immediately dunk them into the ice water. When cooled, remove and pat dry with kitchen paper.
step 3
For the dipping sauce, mix all the ingredients together in a medium serving bowl and season with salt and plenty of black pepper.
step 4
For a retro look, sit the bowl of dipping sauce in a larger serving bowl filled with ice and hang the prawns over the rim of the larger bowl. Or, serve the prawns in another dish with sauce on the side.
