Christmas Retro Prawn Cocktail in Lettuce Cups
1 bag Donegal Catch Atlantic Prawns
2 tablespoons tomato ketchup
Pinch cayenne pepper
Dash Worcestershire sauce
1 teaspoon lemon juice, plus wedges to serve
Salt and freshly ground black pepper
1 head little gem lettuce, separated into leaves
Freshly chopped chives, to garnish
- Thoroughly defrost the prawns before use by placing onto a plate, wrapping in cling film and placing into the fridge to defrost for at least 8 hours. Use the prawns on the day of defrosting.
- When the prawns are defrosted, chop most of them into 3 and place in a bowl - leave a few whole for decoration later.
- For the Marie Rose sauce, mix together the mayonnaise, ketchup, cayenne, Tabasco, Worcestershire, lemon juice, salt and pepper. Mix through the chopped prawns and then pile into your lettuce leaves.
- Arrange on a serving platter and then sprinkle with chives to finish. Serve with extra lemon wedges for squeezing. Perfect for a Christmas canapé table.