Prawns on a plate

Prawns on a plate

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

I’ve spoken with many chefs who say they can’t take prawn cocktail off their menus, and I totally get it. The combination of chilled, plump prawns with daggy but delicious Marie Rose sauce is a winner. I just don’t dig the retro prawns-in-a-glass look, so forgive me as I present ‘prawns on a plate’.

By the way, this is the only time I let you get away with serving tomato sauce.

Ingredients

Quantity Ingredient
10 green prawns, cleaned, shelled, deveined, with tails intact
1 tablespoon mayonnaise
1 tablespoon greek yoghurt
1 teaspoon tomato sauce
1 teaspoon worcestershire sauce
squeeze lemon juice
good dash tabasco
salt and freshly ground pepper
1/4 iceberg lettuce, shredded
6 small cherry tomatoes, quartered
1/2 avocado, cut into small cubes
lemon wedges

Method

  1. Drop the prawns into a large saucepan of salted, boiling water. Remove with a slotted spoon as they rise to the surface and transfer to a bowl of chilled water.
  2. Combine the mayonnaise, yoghurt, ketchup, Worcestershire sauce, lemon juice and Tabasco in a small bowl and whisk together to make a sauce. Season with salt and pepper and set aside.
  3. Form a row of shredded lettuce across the centre of 2 plates. Arrange the tomatoes and avocado on top of the lettuce, followed by the prawns. Finish with a drizzle of sauce across each dish and serve with wedges of lemon on the side.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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