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Neil Perry: Prawn cocktail

You'll need

  • 150 gm (about ¼)
  • iceberg lettuce, outer leaves and core removed, finely shredded
  • 2
  • lemon wedges, plus extra to serve
  • 2 tbsp
  • extra-virgin olive oil
  • 16
  • large cooked king prawns, peeled, tails intact and intestinal tracts removed
  •  
  • Cocktail sauce
  • 140 ml
  • thick good-quality mayonnaise
  • 1 tbsp
  • tomato sauce
  • 1 tsp
  • Worcestershire sauce
  • 1 tsp
  • finely grated fresh horseradish
  • Pinch
  • of cayenne pepper
  • Dash
  • of Tabasco sauce

Method

  • 01
  • For sauce, combine ingredients and season to taste with sea salt and ground black pepper.
  • 02
  • Divide lettuce among 4 plates, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns and serve with cocktail sauce and lemon wedges.

“Once you go to the effort of making cocktail sauce you’ll want to eat it with everything, not just prawns.” - Neil Perry

At A Glance

  • Serves 4 people
  • 15 min preparation
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At A Glance

  • Serves 4 people
  • 15 min preparation

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