Prawn Cocktail Lettuce Cups
Makes approx 12 lettuce cups
coconut marie rose sauce
250g Coco Tribe Natural Coconut Yoghurt
3 tbsp tomato sauce (ketchup)
1-2 tbsp worchestershire sce
4-6 dashes tabasco sauce, to taste
juice 1 lemon
24 cooked prawns, peeled, diced
2 heads baby gem lettuce
1 mango, finely diced
2 radish, thinly sliced
1/4 bunch dill, picked
2 shallots (spring onion) finely sliced
2 lemons, cut into wedges
Mix all the ingredients for the Marie Rose sauce and set aside in the fridge.
Place the cooked prawns in a mixing bowl and add enough Marie rose sauce to coat them well. season with a little salt and pepper. set aside in the fridge.
Wash and seperate the lettuce leaves to get about 12 nice size cups. Place on a serving platter.
Cut the avocado into thin slices and place one slice onto each lettuce cup. spoon the prawn mix amogst the leaves and top with some diced mango, shallots, radish and dill. Serve with lemon wedges.
Recipe created by Tom Walton.