4 oz (125 g) peeled prawns
3 oz (75 g) cooked mussels
2 tbsp lemon juice
8 fl oz (250 ml) low calorie mayonnaise
2 tbsp tomato puree
few drops Tabasco sauce
1/2 tsp Worcestershire sauce
4 oz (125 g) alfalfa sprouts
3 oz (75 g) cooked mussels
2 tbsp lemon juice
8 fl oz (250 ml) low calorie mayonnaise
2 tbsp tomato puree
few drops Tabasco sauce
1/2 tsp Worcestershire sauce
4 oz (125 g) alfalfa sprouts
To garnish:
paprika, prawns, and lemon slices
method
1. Place the shellfish in a bowl and sprinkle with 1 tbsp lemon juice and freshly ground white pepper.
2. Blend the mayonnaise, puree and sauces. Add the remaining lemon juice.
3. Arrange alfalfa round the edge of four serving plates.
4. Spoon the shellfish in the centre and top with mayonnaiseand garnish.
2. Blend the mayonnaise, puree and sauces. Add the remaining lemon juice.
3. Arrange alfalfa round the edge of four serving plates.
4. Spoon the shellfish in the centre and top with mayonnaiseand garnish.
serving amount
serves 4
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more information
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