Pink Prawn Cocktail

A delicious twist on the classic prawn cocktail from our Ilkley store manager Adam.

Serves 4

  • 1 Head Little Gem Lettuce
  • 1 Pink Grapefruit
  • 300g cooked and peeled prawns
  • 4tbls Cocktail Sauce (see top tip)
  • 1/2 Cucumber
  • Optional garnishes: Chives, Shell on Prawns, Paprika, Salmon Caviar

Top Tips

To serve why not keep a couple of the lettuce leaves to present the prawn cocktail in?

To make your own cocktail sauce, take 2 tbls mayonnaise, mix with 2 tbls tomato ketchup, add a dash of Worcestershire Sauce and a squeeze of lemon juice.

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Method

  1. Top and tail the grapefruit. Cut off skin and lithe. Reserve skins. Segment the grapefruit.
  2. Take half the segments and cut into small pieces. Keep the other half for garnish.
  3. Wash lettuce. Cut eight thin slices from the cucumber and chop into small pieces.
  4. Shred the lettuce and add the cucumber and grapefruit. Mix.
  5. Pile into the leaves and divide the prawns into two 150g portions and add to the lettuce mixture.
  6. Squeeze the juice from the skins into a small bowl and add the cocktail sauce, mixing well so there are no lumps and it resembles thick cream.
  7. Spoon over the prawns and plate up. Garnish with grapefruit segments, chives, cucumber slices, paprika and the salmon caviar (if using).

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