Prawn cocktail recipe

The prawn cocktail is a retro classic that always stands the test of time. A great starter for any occasion (including Christmas). The great thing about the creamy sauce is that it can be made from store cupboard ingredients so is perfect for the budget, when you still want that luxurious treat feel. 

Serves 4 

Prep time: 10 minutes

Ingredients 

400 g cooked prawns of choice

4 Little Gem lettuces – trimmed

1 avocado

5 tbsp low-fat natural yoghurt

5 tsp tomato ketchup (reduced salt and sugar version)

2 tsp Worcestershire sauce

2 tsp creamed horseradish

tiny splash of Tabasco sauce

a squeeze of lemon juice

Salt and pepper

Paprika – for dusting

Optional: 4 tsp snipped chive

1. Cook the prawns in a pan on medium heat for 3-4 minutes until the prawns are pink all the way through. Place to the side to cool. If your prawns are bought cooked move on to step 2.
2. Separate the lettuce into individual leaves, and divide the leaves evenly between four bowls.
3. Peel, deseed and chop the avocado into wedges and slot them evenly into the four bowls. Then, sprinkle the cooked prawns over the avocado and lettuce.
4. Mix the yoghurt, tomato ketchup, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns.
5. To finish, dust the top of the prawn cocktail with a little paprika and (optional) sprinkle with chives.
6. Serve with your bread of choice (preferably wholemeal for extra fibre!)

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