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Nduja prawn cocktail lettuce cups

Nduja prawn cocktail lettuce cups served on a decorative plate

Nduja prawn cocktail lettuce cups

Name: Nduja prawn cocktail lettuce cups
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
Ingredients: 25g ketchup; 100g mayonnaise; 1 tsp Worcestershire sauce; 1 lemon juiced; dash of Tabasco; pinch of celery salt (optional); 1 shallot finely sliced into rings; 30g butter; 50g nduja; 250g peeled raw king prawns; 2 Little Gem lettuces leaves separated; small handful of parsley finely chopped

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 8 mins

plus pickling

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Spice up this retro prawn cocktail with spicy nduja and hot sauce. Serve as a nibble with drinks or arrange on a plate for an elegant Christmas starter

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Ingredients

Nutrition

Units:

MetricUS

25g ketchup
100g mayonnaise
1 tsp Worcestershire sauce
1 lemon

juiced
dash of Tabasco
pinch of celery salt

(optional)
1 shallot

finely sliced into rings
30g butter
50g nduja
250g peeled raw king prawns
2 Little Gem lettuces

leaves separated
small handful of parsley

finely chopped

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Nutrition: Per serving (8)

kcal173
fat16g
saturates4g
carbs3g
sugars2g
fibre1g
protein5g
salt0.77g

Method

step 1

Combine the ketchup, mayo, Worcestershire sauce, 2 tsp lemon juice and the Tabasco. Season to taste with a pinch of celery salt, if using, and black pepper, adding a splash more lemon juice, if needed. Mix the shallots with the remaining lemon juice and a pinch of salt in a non-metallic bowl and set aside to pickle lightly for 10 mins.
step 2

Heat the butter and nduja in a saucepan over a medium heat, swirling the pan until the butter melts. Once foaming, stir in the prawns and cook, basting them in the butter, until the prawns turn pink and are cooked through, about 3-4 mins. Remove from the heat and leave to cool slightly.
step 3

Spoon 1 tsp of the cocktail sauce into each lettuce leaf cup, then top with the prawns, some of the leftover nduja butter, the pickled shallots and parsley.

Recipe tip

Classic prawn cocktail
If you’re not a fan of spice, try our classic prawn cocktail.

Recipe from Good Food magazine, Christmas 2024

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