275 g (10 oz) peeled prawns
225 g (8 oz) can pineapple pieces in fruit juice
1/2 lollo rosso or small lettuce
1/4 cucumber
paprika, to garnish
whole prawns, to garnish, optional
225 g (8 oz) can pineapple pieces in fruit juice
1/2 lollo rosso or small lettuce
1/4 cucumber
paprika, to garnish
whole prawns, to garnish, optional
Sauce:
200 ml (7 fl oz) thick mayonnaise
1 tbsp tomato ketchup
2 tsp lemon
dash Tabasco sauce
salt and pepper
1 tbsp tomato ketchup
2 tsp lemon
dash Tabasco sauce
salt and pepper
method
1. To make sauce, mix together mayonnaise, tomato ketchup, lemon juice, Tabasco, and seasoning.
2. Add the prawns to sauce. Drain pineapple and add to sauce, stirring gently to coat.
3. Arrange lollo rosso leaves on four individual plates. Peel cucumber skin in narrow strips, to give striped effect. Slice cucumber and arrange on top of lettuce. Top with prawn cocktail.
4 Dust with paprika and serve garnished with whole prawns, if using.
2. Add the prawns to sauce. Drain pineapple and add to sauce, stirring gently to coat.
3. Arrange lollo rosso leaves on four individual plates. Peel cucumber skin in narrow strips, to give striped effect. Slice cucumber and arrange on top of lettuce. Top with prawn cocktail.
4 Dust with paprika and serve garnished with whole prawns, if using.
serving amount
serves 4
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