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Prawn cocktail platter recipe
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6 ratings
Supersize the classic prawn cocktail to start off your Christmas feast. Fresh, zingy and creamy, crunchy croutons give a welcome texture contrast to this party plate. Speedy and wallet-friendly, if you fancy making it that bit quicker, use Tesco Finest Marie Rose sauce. See method
Ingredients
- 170g white bread, sliced into 2cm cubes
- 2 tbsp olive oil
- ½ tsp mixed dried herbs
- ⅛ tsp garlic powder
- 100g lighter mayonnaise
- 30g tomato ketchup
- ¼ tsp paprika
- 1 lemon, sliced into 8 wedges
- 250g pack Bay Fishmongers cold water prawns, defrosted and drained
- 2-pack Little Gem lettuce, separated into leaves
- 225g pack Tesco Finest cooked king prawns, defrosted and drained
- ½ tsp cayenne pepper, to serve
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
790kj
189kcal
9%
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Fat
10g
14%
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Saturates
1g
6%
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Sugars
3g
3%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 8.9g
Protein 15g
Fibre 1.4g
Method
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Preheat the oven to gas 4, 180°C, fan 160°C. Toss the bread, oil, herbs, garlic and some seasoning in a mixing bowl to coat. Spread onto a baking sheet in a single layer and bake for 5-7 mins, turning halfway, until golden.
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Mix the mayonnaise, ketchup, paprika and the juice of 2 lemon wedges in a bowl to combine. Stir through the cold water prawns and season to taste.
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Arrange the salad leaves in a single layer on a serving platter and spoon over the prawn cocktail. Top with the king prawns and croutons. Serve sprinkled with cayenne pepper and with the remaining lemon wedges on the side.
Tip: To make this even speedier, swap the homemade sauce for Tesco Finest Marie Rose sauce, and use a pack of ready-made garlic and herb croutons.
See more Christmas recipes