Prawn Cocktail

Accessentertainment Index Eating In Index

8ozs Tiger Prawns (fresh or frozen)
half a washed lettuce (I use iceberg you use what you want)
ground peppercorn
paprika (red) pepper
one firm medium sized tomato (not green or over-ripe)
500gms tomato sauce
500gms mayonnaise
4 side-plate sized paper-doily's
4 glass coups or sweet dishes (on stems)
4 side plates to stand the cocktails on when serving.
A teaspoon and a small fish fork per person (to eat it with)
A tablespoon
A small breakfast or mixing bowl.
Four slices of fresh warm bran-loaf or rolls
Pure butter at spreading temperature

What you do

  • If the prawns are fresh, top and tail them and remove the black outer "gut line".
  • If the prawns are frozen allow 24 hours defrosting time inside the refrigerator.
  • Separate the lettuce leaves without breaking them. Place them on top of each other flattened out (not bruised).
  • Roll all the leaves up like a tiny roll of carpet, place them on a clean chopping-board and shred them finely with a sharp knife.
  • With you fingers gently loosen the shredded lettuce so that it resembles straw in consistency.
  • Place a quarter of the lettuce into each coup this makes the "bed of lettuce for the prawns to sit on.
  • Cut the lemon into four segments carefully removing all the pips. Cut along the pith line of each segment across nearly half way. This allows you to attach the segment to the side of each coup.
  • Cut the tomato in the same fashion as you did the lemon.
  • Place one quarter of the prawns onto the bed of lettuce in each coup leave them lightly arranged do not press them down too firmly.
  • Mix the mayonnaise, the tomato ketchup and the ground pepper together. Spoon it evenly over the prawns taking care to use a light touch.
  • Carefully attach a segment of tomato to one side of each coup (upright). Do the same with the lemon segments, (ensuring no pips are left inside).
  • Sprinkle the paprika over the top for extra colour and presentational effect. You can finish with a slice of cucumber and a sprig of fresh parsley if you have it.
  • Serve on a doily on the side plate with fresh bran-bread and butter(delicious) as a first course or increase the portion size of prawns, add fresh salad and herbs with a jacket potato; for an excellent diet choice. (Use the low calorie version mayonnaise for this).