Name: Prawn cocktail cups
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 4-6 Little Gem lettuce hearts; 350-400g/12-14oz cooked, peeled prawns; 3 tbsp extra-virgin olive oil; 2 tbsp lemon juice; 4 tbsp coarsely chopped flat-leaf parsley; mustard and cress, to serve; 100g mayonnaise; 25g tomato ketchup; Tabasco sauce

4-6 Little Gem lettuce
hearts
350-400g/12-14oz cooked, peeled prawns
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
4 tbsp coarsely chopped flat-leaf parsley
mustard
and cress, to serve

For the marie rose sauce

100g mayonnaise
25g tomato ketchup
Tabasco sauce

Method

step 1
To make the Marie Rose sauce, blend the mayonnaise with the ketchup and a couple of shakes of Tabasco in a bowl. Trim the bases of the lettuce hearts, discard the outer leaves and separate the leaves – they need to be about 10cm long and you want about 24 in total. Reserve the tiny hearts for another salad.
step 2
Wash the prawns and pat dry between double layers of kitchen paper. Toss in a bowl with the olive oil, lemon juice, parsley and a little seasoning.
step 3
Lay the leaves out on serving plates, cup-side up. Drop several prawns into each. Dollop ½ tsp sauce on top, then scatter over some mustard and cress. These can be prepared 1 hr in advance, in which case cover with cling film and set aside in a cool place.