Ingredients

Total Time : -

Budget: - ---

Serves - ​​

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For the sauce:

• - 4 tbsp mayonnaise

• -2 tbsp tomato ketchup

• -1 tsp Worcestershire sauce

• -1 tsp lemon juice

• -A few drops of Tabasco sauce

• -Salt and black pepper to taste

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For the cocktail:

• 200g cooked peeled prawns

• -½ head iceberg lettuce, finely shredded

• -½ cucumber, diced

• -1 avocado, diced (optional)

• -Paprika (for garnish)

• -4 lemon wedges

• -Fresh chives, finely chopped

Instructions​

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1. Prepare the sauce: In a bowl, mix the mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice, and Tabasco. Stir well until the sauce is smooth and well combined. Season with salt and black pepper to taste. Cover and chill in the fridge while you prepare the rest.

2. Prepare the lettuce: Remove any wilted outer leaves from the iceberg lettuce, then finely shred the inner leaves. Place a handful in the bottom of each serving glass or bowl.

3. Coat the prawns: Take the prawns and gently mix them into the Marie Rose sauce, ensuring they are fully coated.

4. Assemble the dish: Spoon the prawns over the lettuce. Sprinkle with diced cucumber and avocado if using.

5. Garnish and serve: Dust a little paprika over the top for extra colour, add finely chopped chives, and place a lemon wedge on the side for squeezing. Serve immediately.