This prawn cocktail combines some more complex flavours than your average prawn cocktail, including celery salt, saffron and lemon. Prawns are tossed with a saffron mayo, then topped with a salad made with lettuce and spring onions.
- 4 lettuce leaves to use as a cup
- 1 small lettuce, outer leaves removed
- 1 tbsp. lemon juice
- Salt and pepper
- 400g small cooked prawns, ready to eat
- 5 tbsp. mayonnaise
- 4 tbsp. tomato ketchup
- 1 tbsp. Worcestershire sauce
- 2 spring onions
- 1/2 small green pepper
- 1/2 small red pepper
- 1/2 stalk celery
- 1 tsp. celery salt
- 1 tbsp. lemon juice mixed with 3-4 saffron strands
Finely shred the lettuce. Combine in a bowl with the lemon juice, salt and pepper. Finely slice one spring onion and combine with the lettuce. Set to one side whilst you make the sauce.
Thinly slice the remaining spring onion and finely dice the green pepper and red pepper. Finely dice the celery stalk. In a bowl, combine the mayo, tomato ketchup, Worcesteshire sauce, 1 spring onion, green pepper, red pepper, celery stalk, celery salt and lemon juice mixture. Taste and add salt and pepper to taste, or more lemon juice if desired. Add the prawns and stir to combine.
Divide the prawn cocktail between 4 glasses and top with the lettuce and spring onion mixture.