Prawn Cocktail

Plump, firm prawns coated in a smooth, tangy sauce. The shredded iceberg lettuce provides a vital crunch that cuts through the richness of the mayonnaise.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 513
• Protein: 35 g
• Carbs: 6 g
• Fat: 39 g

Ingredients

• 600 g Wild shrimp ( peeled and cooked )
• 200 ml Japanese mayo
• 1 piece Iceberg lettuce ( shredded )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Ketchup
• 1 tsp Worcestershire sauce
• 1 pinch Tabasco

Instructions

1. Base preparation

   Shred the iceberg lettuce into thin strips. It must be dry and crisp to serve as a base for the prawns.

2. Making the Marie Rose sauce

   Mix the Japanese mayonnaise with the ketchup, lemon juice, Worcestershire sauce, tabasco, and sweet paprika. The sauce should be smooth and coat the back of a spoon perfectly.

3. Combining the prawns

   Fold the peeled prawns into the sauce. Mix gently so that each piece is well coated without being drowned.

4. Final plating

   Distribute the salad at the bottom of the containers, arrange the prawns on top, and finish with a pinch of paprika for color.

Chef's tips

• Make sure the prawns are chilled before mixing with the sauce.
• Shred the lettuce at the last minute to ensure it stays perfectly crisp.

Storage

Eat immediately or store for a maximum of 24 hours in the refrigerator in an airtight container.