Ingredients350g prawns
200g iceberg lettuce, finely shredded
4 spring onions finely sliced
1 ripe avocado, chopped
Squeeze of lime
Pinch of cayenne pepper
For the cocktail sauce:
Small jar mayonnaise, or about a cup full of home-made
4 tbsp tomato ketchup
Dash of Tabasco
Splash of whisky or brandy
Pinch of cayenne pepper
MethodMix the lettuce with the spring onions, avocado, a little salt and pepper, a pinch of cayenne and a squeeze of lime.
Make the sauce by mixing all the ingredients together, adding a little more or less of everything to suit your taste. Reserving one spoonful of the cocktail sauce and a few juicy prawns for the top, stir the remaining prawns in the cocktail sauce.
In two ice cream sundae style glasses, layer the salad mix and then the prawn mix in five layers to the top and finish with a spoonful of the cocktail sauce topped with a few juicy prawns.
200g iceberg lettuce, finely shredded
4 spring onions finely sliced
1 ripe avocado, chopped
Squeeze of lime
Pinch of cayenne pepper
For the cocktail sauce:
Small jar mayonnaise, or about a cup full of home-made
4 tbsp tomato ketchup
Dash of Tabasco
Splash of whisky or brandy
Pinch of cayenne pepper
MethodMix the lettuce with the spring onions, avocado, a little salt and pepper, a pinch of cayenne and a squeeze of lime.
Make the sauce by mixing all the ingredients together, adding a little more or less of everything to suit your taste. Reserving one spoonful of the cocktail sauce and a few juicy prawns for the top, stir the remaining prawns in the cocktail sauce.
In two ice cream sundae style glasses, layer the salad mix and then the prawn mix in five layers to the top and finish with a spoonful of the cocktail sauce topped with a few juicy prawns.
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