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Prawn cocktails are one of those starters that have fallen out of style but even so, you’d be hard-pressed to find someone who doesn’t like them. The uncomplicated combination of fresh prawns , tangy tomato and creamy mayonnaise just hit the right spot every time, so even though it was in need of a bit of a modern update, it can definitely come back to dazzle us again.
This recipe for Prawn Boats echoes the flavours of the classic cocktail, but with some additions like avocado and switching out the mayo for a lighter, healthier option like yoghurt. It comes together in 15 minutes or less, and you can make a big batch and store them in the fridge until you’re ready to delight your guests.
Ingredients
- 150g small cooked prawns
- 100g cherry tomatoes (finely chopped)
- ¼ avocado (finely chopped)
- 100g cucumber (finely chopped)
- 1 tbsp tomato ketchup
- 2 tbsp natural yoghurt
- 2 heads lettuces (core taken off and leaves separated)
- 1 pinch of smoked paprika
- 1 pinch hot cayenne chilli pepper (optional)
- 1 lemon
Method
- Blanch the prawns in boiling water for 6-8 minutes until they’re opaque.
- When they’re cool enough to handle, roughly chop them into small chunks.
- Add the prawns, tomatoes, avocado and cucumber to a bowl and mix together.
- Start mixing up the sauce in another bowl with the ketchup and yoghurt.
- Add this to the prawn mixture and mix coating everything in the sauce.
- Separate and wash all the lettuce leaves and then line them up ready for filling.
- Take the mixture and fill with a tablespoon into the lettuce leaves.
- Sprinkle with a little smoked paprika and cayenne chilli pepper and serve with lemon wedges.
