Smoky garlic prawn cocktail

Smoky garlic prawn cocktail
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

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.

Nutrition: per serving

Calories
224kcals
Fat
17.7g (1.4g saturated)
Protein
10.2g
Carbohydrates
2.2g (4.4g sugars)
Fibre
2.2g
Salt
1.1g
Calories
224kcals
Fat
17.7g (1.4g saturated)
Protein
10.2g
Carbohydrates
2.2g (4.4g sugars)
Fibre
2.2g
Salt
1.1g

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

Method

  1. 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.
  2. 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).
  3. 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.
  4. To serve, divide the salad ingredients between 4 plates. Drizzle over the dressing and serve with the prawns.

delicious. tips

  1. Don’t waste it Use any leftover sauce to jazz up sandwiches, pasta salads or as a topping for jacket potatoes.

  2. Prepare all the elements up to 1 day ahead and store separately in the fridge until ready to serve. Wrap the salad ingredients in cold damp kitchen paper and store in an airtight container to prevent them from wilting.

Recipe By

Louise Pickford

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