This is a classic prawn cocktail recipe and although it has been around for always it is ever popular, quick and easy to put together.
60ml butter
3 cloves of garlic, minced
400g shrimps/prawns, shells removed and cleaned
half a red onion, finely chopped
60ml mayonnaise
15ml tomato sauce/ketchup
15ml lemon juice
5ml Worcestershire sauce
iceberg lettuce
extra lemon wedges to serve
Melt the butter in a large heavy base frying pan and add the garlic and prawns. The prawn should be spaced slightly apart and not be crowded into the pan – cook more than one batch if your pan does not allow enough room for this.
Cook the prawns for about 3 minutes, stirring occasionally, until pink.
Remove from the pan and allow to cool.
Chop the red onion very finely and add it to a mixing bowl with the mayo, tomato sauce, lemon juice and Worcestershire sauce. Mix through.
Chop the prawns into chunks and add it to the sauce mixture.
Shred about 2 cups of lettuce and add that to the rest of the ingredients. Mix thoroughly.
Scoop the mixture into serving bowls/glasses/cone-shaped tuilles and serve with a wedge of lemon.
My Whisk and I 