THE ULTIMATE MAKEOVER: PRAWN COCKTAIL

The ultimate makeover: Prawn cocktail image

Try a lighter, modern version of this ever-popular retro starter

Provided by Angela Nilsen

Time 35m

Number Of Ingredients 14

Ingredients

650g prawns in their shells, cooked (to give 200g/8oz cooked, peeled prawns)
2 tbsp lime juice
100g/4oz cucumber
1 tbsp white wine vinegar
1 tbsp snipped dill
1 small ripe avocado
50g watercress
pinch cayenne pepper, for sprinkling
2 tbsp mayonnaise
5 tbsp fromage frais
1½ tbsp tomato ketchup
splash Tabasco sauce
splash Worcestershire sauce
1 tsp brandy

Steps:

Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.23 milligram of sodium