Prawn Cocktail
Over a year ago
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Ingredients
- 1 crisp lettuce
- 350g peeled cooked prawns
- whole prawns and lemon twists to garnish
- lemon wedges and brown bread and butter to serve
- Dressing
- 225g very ripe tomatoes
- 2 teaspoons concentrated tomato puree
- 3 tablespoons soured cream, quark or natural yogurt
- dash of tobasco or chilli sauce
- freshly ground black pepper
Accompaniment
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Description
Nothing compare to the one you find in the supermarkets.
Method
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1
1. Wash and pat dry the lettuce, and put it in a polythene bag and chill for an hour or two.
2. Meanwhile, make the sauce. Peel the tomatoes by putting in a small bowl and pouring over boiling water. Leave for a minutes, then make a small incision in each tomato and the skin should start to come away.
3. Cut the tomatoes in half and deseed. Put into a blender or food processor with the tomato puree, mayonnaise, soured cream, quark or yogurt, and process until well blended.
4. Adjust the amount of tomato puree according to the flavour of the tomatoes, and their colour. Season with a squeeze of lemon juice, a dash of Tabasco or chilli sauce to taste and freshly ground black pepper. The sauce should be a delicate pink colour.
5. Shred the chilled lettuce, and combine with glasses. Spoon a tablespoon or two of the sauce over each serving and garnish with whole prawns and a twist of fresh lemon.
Serve with extra wedges of lemon and thin slices of brown bread with a little butter.
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