There’s more than one way to make a prawn cocktail; this is the
most basic version, which I think is all you need with two other
courses on the menu.
The quantities given below are enough for up to six prawn
cocktails and any surplus cucumber, lettuce and tomato can be used
to make a garnish or small side salad to go with the main course.
Small bag of frozen prawns (defrosted)
1⁄2 small iceberg lettuce
1⁄2 cucumber
1 smallish tomato per person
1 lemon
Lemon juice
4 generous tbsp tomato ketchup
Ditto mayonnaise or salad cream
Paprika
Method
1. In six wine glasses (or similar), wash and finely shred the
iceberg, and make a little bed of lettuce at the bottom of each
glass.
2. Wash and slice the cucumber and tomatoes any way you like
and mix with the lettuce, leaving about 1⁄2 in (1.25 cm) of room
in each glass for the prawns.
3. Blend the ketchup and mayonnaise together with a little lemon
juice; fill the glasses to the brim with prawns, top with the
dressing and sprinkle with a little paprika.
4. Cut the whole lemon in half and take out the pithy centre by
cutting a small V shape either side of the core. Cut each half of
lemon into two or three wedges, carefully remove the pips and
put a piece of lemon on each glass. Serve with thin slices of
brown bread and butter cut into small triangles, crusts
removed.
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