Fill a beautiful glass with a few succulent prawns, a little fresh crispy lettuce and finish with delicious dressing and garnish to create the perfect start for a special meal. Many thanks to AGA Demonstrator Naomi Hansell for this recipe.
400g peeled and cooked prawns, defrost, rinsed and drained
2 little gem lettuce, finely shredded
1/4 cucumber, thinly sliced
10 tbsp mayonnaise
2 tbsp tomato ketchup
A squeeze of fresh lemon juice
A pinch or two of salt
Freshly ground pepper
A few drops of Tabasco (optional)
Finishing touches: your choice from the following: a slice of lemon or lime, some cress, chopped chives, chopped parsley, a little caviar, large shell-on prawns.
1. Divide the shredded little gem lettuce and thinly sliced cucumber between 6 glasses or small bowls.
2. Make the dressing by mixing the mayonnaise and ketchup together then adding the lemon juice and salt. Taste to make sure it’s delicious and add more of each if necessary.
3. Put the prawns on top of the lettuce for each serving and spoon over the dressing.
4. Finish with a wedge of lemon or lime, some chopped cress, chives or parsley and a little caviar and a large shell on prawn to make it really special.
Tip: frozen prawns can be defrosted quickly by placing in a sieve and running under a cold tap. Drain on kitchen paper.
Making ahead: shred the lettuce, prepare the cucumber and place in serving glasses or dishes, cover then chill for up to 4 hours. Make the dressing which can be kept chilled for several days before using. Defrost the prawns and chill for up to 4 hours. Assemble just before serving.