Peel, devein and lightly steam some prawns. Keep them in the fridge with stock soaked kitchen paper to keep prawns moist. Steam large prawns whole (don't forget to devein too) and keep as garnish.
Make cocktail sauce by using a good mayonnaise (e.g. Hellmans), mix with Heinz tomato ketchup, several generous dashes of tabasco and a squeeze of lemon juice.
Assemble by placing shredded lettuce in bottom of glass, top with prawns, cocktail sauce and garnish with fresh parsley and sprinkle some paprika and finely chopped red and yellow capsicum for colour, and of course the whole prawn and a wedge of lemon on the rim of the glass.
Here's M's picture of me assembling the starter before the guests arrived.
Posts
No comments:
Post a Comment