Garlic prawn cocktail recipe
information
Calories per serving 150.
ingredients
175 g (6 oz) raw tiger prawns, peeled
1 teaspoon olive oil
1 garlic clove, sliced thinly
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon tomato puree
2 tablespoons half fat creme fraiche
100 g (3 1/2 oz) Iceberg or Little Gem lettuce,
shredded a pinch of cayenne pepper
1 teaspoon olive oil
1 garlic clove, sliced thinly
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon tomato puree
2 tablespoons half fat creme fraiche
100 g (3 1/2 oz) Iceberg or Little Gem lettuce,
shredded a pinch of cayenne pepper
method
1. Rinse the prawns and pat them dry with kitchen paper
2. Heat the oil in a frying pan and add the garlic, prawns and parsley.
3. Cook, stirring, for 2 - 3 minutes, until the prawns turn pink.
4. Add the tomato puree and creme fraTche to the pan, and stir well.
5. Divide the shredded lettuce between two plates or shallow bowls, and spoon the prawn mixture between them.
6. Sprinkle with a little cayenne pepper and serve at once.
2. Heat the oil in a frying pan and add the garlic, prawns and parsley.
3. Cook, stirring, for 2 - 3 minutes, until the prawns turn pink.
4. Add the tomato puree and creme fraTche to the pan, and stir well.
5. Divide the shredded lettuce between two plates or shallow bowls, and spoon the prawn mixture between them.
6. Sprinkle with a little cayenne pepper and serve at once.
serving amount
serves 2.
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