Prawn cocktail recipe

Ingredients

• 2 tbsp of light mayonnaise
• 1 tsp of ground ginger
• 1 pinch of freshly ground black pepper
• ½ tsp of paprika
• 2 tbsp of tomato ketchup
• Squirt of lemon juice to taste
• Small bottle of Tabasco sauce

• 1 lb (500 g) of fresh prawns
• 4 medium size sweet tomatoes
• 1 crispy cos lettuce
• 1 tsp of cayenne pepper
• 2 slices of buttered brown bread sliced diagonally into 2 quarters per serving

1. Don’t be tempted to use shop bought Marie Rose sauce. Not only does it not taste as good as homemade sauce, but it almost certainly will have garlic in it. My take on the sauce is mouth-wateringly good. And its G free.
Marie Rose Sauce
2. Using a medium size mixing bowl, add all the Marie Rose sauce ingredients and mix until thick, pink and creamy. Add lemon juice and Tabasco to taste. Cover and chill in the fridge for at least 2 hours.
Prawn Cocktail
3. Wash lettuce thoroughly, shake dry and then slice in thin strips and set aside. Dice the tomatoes into small chunks about the size of your thumbnail and set aside. Wash the prawns under cold water, rinse well, then add the prawns to the bowl of chilled Marie Rose sauce and fold in thoroughly.
4. Now using 4 wide cocktail or sundae glasses, layer the bottom of each glass with about a 75 mm (3”) spread of lettuce strips.  Then add a heaped spoonful of the prawn sauce mix and spread across the lettuce without compressing it. Now add a few of the diced tomatoes and a dusting of cayenne pepper.   It is best to chill the prawn cocktails for at least half an hour before serving. Serve with quarter slices of buttered fresh brown bread. Enjoy.