Prawn cocktail cups
- Total Time
Ideal as a starter, or served at a buffet for a slimline tasty dish.
King Prawns, Cooked24 individual, shelled
Lettuce4 leaf/leaves, small
Olive Oil2 teaspoons
Premium White Bread55 g, we used sourdough with crusts removed
Cucumber¼ individual, diced
Paprika1 pinch, or sumak, to garnish
Parsley, fresh3 sprig(s), fresh, choppedFor the dressing:
0% fat natural Greek yogurt4 tablespoons
Tomato ketchup1 tablespoons
Hot Pepper Sauce (Tabasco)1 splash(es)
Worcestershire Sauce1 teaspoons, dash of
Lemon Juice, Fresh1 teaspoons
- First make the dressing by mixing all the ingredients together in a medium size bowl. Next add the prawns and mix so all the prawns are coated in dressing.
- Pick 12 nice sized gem leaves, wash and put aside.
- Put a small frying pan over a medium heat and add the oil. Cut the bread into 5mm cubes and fry until golden and crispy then drain onto kitchen paper.
- When ready to serve, assemble the gem cups by adding a teaspoon of diced cucumber to each leaf. Then add 2 prawns with a sprinkling of croutons and a pinch of paprika (or sumac) to each and garnish with the chopped parsley.