3 cups Iceberg lettuce
600g cooked school prawns, peeled
Lemon wedges to serve
To make the sauce:
½ cup tomato sauce
½ cup finely chopped tomato
¼ cup thin cream
2 tbsp horseradish
1 tbsp lemon juice
1 tsp Worcestershire Sauce
Spend less time in the kitchen and more time watching the cricket. This retro appetiser transforms leftover prawns into the perfect Boxing Day mid-afternoon snack.
1. Arrange lettuce into individual cups for serving, small serving bowls or martini glasses are ideal. Using cooked prawns (which have been peeled and deveined) and arrange on top of the lettuce.
2. In a small bowl, whisk together the tomato sauce, cream, horseradish, and lemon juice. Lastly add the Worchester sauce and chopped tomato and stir.
3. Serve the cocktail sauce in a small side bowl or drizzle over the top of the prawns. Top with lemon wedges to serve.