Christmas Day prawn cocktail
Serves: 4-6
Ingredients
- 250g jumbo prawns, cooked and peeled
- 1 tbsp lemon juice
- freshly ground black pepper
- 2 tbsp mayonnaise
- 2 tbsp crème fraîche
- 2 tbsp vodka
- 3 tsp tomato ketchup
- 1 tsp Worcester sauce (or to your taste)
- 1 tsp Tabasco sauce (or to your taste)
- large pinch paprika
- salt and pepper
- 1 sprig fresh dill
- flesh of 1 pink grapefruit, chopped
- 1 avocado, sliced
- 2 little gem lettuces, shredded
- zest of ½ lemon
- 4 lemon wedges
- pinch cayenne pepper
Method
- If you’re using frozen cooked prawns, put them out on a plate to defrost. If you have fresh uncooked prawns, lightly fry them in a little butter until pink and cooked through and set aside to cool. Peel them, reserving a few in their shells to garnish the cocktails.
- Lay prawns on a plate, drizzle with lemon juice, season with black pepper and leave for at least 30 mins.
- To make the sauce, in a bowl mix the mayo, crème fraîche, vodka, ketchup, Worcester sauce, Tabasco sauce, and paprika. Taste and season with salt and pepper.
- Stir in the dill fronds. In another bowl, mix together the lettuce leaves and grapefruit.
- To serve, place a layer of lettuce and grapefruit in glasses. Lean a few slices of avocado in each glass. Now add the prawns and top with sauce. Sprinkle over a little cayenne pepper, top with a little lemon zest, and serve with a lemon wedge.
