Name: The ultimate makeover: Prawn cocktail
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 650g prawns; 2 tbsp lime juice; 100g/4oz cucumber; 1 tbsp white wine vinegar; 1 tbsp snipped dill; 1 small ripe avocado; 50g watercress; pinch cayenne pepper for sprinkling; 2 tbsp mayonnaise; 5 tbsp fromage frais; 1½ tbsp tomato ketchup; splash Tabasco sauce; splash Worcestershire sauce; 1 tsp brandy

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The ultimate makeover: Prawn cocktail

The ultimate makeover: Prawn cocktail

Angela Nilsen

Published: August 3, 2010 at 1:32 AM

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Serves 4

Easy

Prep: 35 mins

A star rating of 4.8 out of 5.15 ratingsRate

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Try a lighter, modern version of this ever-popular retro starter

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Ingredients

Nutrition

Units:

MetricUS

For the salad

650g prawns
2 tbsp lime juice
100g/4oz cucumber
1 tbsp white wine vinegar
1 tbsp snipped dill
1 small ripe avocado
50g watercress
pinch cayenne pepper

for sprinkling

For the sauce

2 tbsp mayonnaise
5 tbsp fromage frais
1½ tbsp tomato ketchup
splash Tabasco sauce
splash Worcestershire sauce
1 tsp brandy

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Nutrition: per serving

kcal186
fat13g
saturates2g
carbs4g
sugars3g
fibre1g
protein14g
salt1.23g

low

Method

step 1

Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
step 2

Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
step 3

For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
step 4

To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

Recipe from Good Food magazine, August 2010

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A star rating of 4.8 out of 5.15 ratings

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