A classic gets a contemporary makeover with our easy smoky garlic prawn cocktail recipe. Serve juicy prawns in lettuce cups with a smoky, caramelised garlic sauce.
For more delicious ways to kick off a three-course meal, check out our best starter recipes.
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Ingredients
- 20 sustainable large whole cooked prawns or crayfish
- 4 little gem lettuces, quartered
- 1 cucumber, halved, deseeded and sliced diagonally
- 2 celery sticks, cut into matchsticks
- Small bunch coriander leaves
For the smoky cocktail sauce
- 3 garlic cloves, unpeeled
- 6 tbsp mayonnaise
- 2 tbsp tomato ketchup
- A few drops Tabasco sauce
- 2 tsp lime juice
- Pinch smoked paprika
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Method
- To make the smoky sauce, heat a small frying pan over a high heat. Add the garlic and cook for 8-10 minutes, turning occasionally, until the skins are charred and the flesh is soft. Set aside to cool completely.
- Remove the garlic skins and mash the cloves to a paste in a bowl with a little salt and pepper. Add the remaining sauce ingredients and stir well to combine. Chill until ready to assemble (see Make Ahead).
- Peel the prawns, discarding the heads and shells. Using a small sharp knife, cut along the back of each one to a depth of 3-4mm and pull out and discard any black thread-like intestinal tract. Rinse under cold running water, then dry the prawns.
- To serve, divide the salad ingredients between 4 plates. Drizzle over the dressing and serve with the prawns.
Nutrition
- 224kcals Calories
- 17.7g (1.4g saturated) Fat
- 10.2g Protein
- 2.2g (4.4g sugars) Carbs
- 2.2g Fibre
- 1.1g Salt
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