About this recipe:The classic prawn cocktail with a twist. Lettuce cups are filled with seasoned chopped lettuce, then topped with prawns in a saffron-infused mayonnaise. Enjoy as an appetiser or starter.
1/2 small iceberg lettuce, 4 leaves reserved, the remainder finely chopped
1 tablespoons lemon juice
salt and pepper to taste
300g small cooked and peeled prawns
5 tablespoons mayonnaise
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 spring onion, finely diced
1/4 red pepper, finely diced
1/4 green pepper, finely diced
1/2 stick celery, finely diced
1 teaspoon celery salt
3 strands saffron
lemon juice to taste
1 spring onion, finely sliced, for garnish
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Method Prep:30min › Extra time:30min chilling › Ready in:1hr
Season chopped lettuce with 1 tablespoon lemon juice and salt and pepper, cover and refrigerate.
In a glass bowl combine mayonnaise, tomato ketchup, Worcestershire sauce, diced spring onion, red pepper, green pepper, celery, celery salt, saffron and lemon juice.
Add prawns, cover with cling film and refrigerate for 30 minutes
In 4 glass bowls place a lettuce leaf. Fill the lettuce leaf with the chopped lettuce and top with prawn mixture. Garnish with finely sliced spring onion and serve.