The ultimate makeover: Prawn cocktail
The ultimate makeover: Prawn cocktail is a dairy free hor d'oeuvre. This recipe serves 4 and costs $1.11 per serving. One portion of this dish contains roughly 23g of protein, 15g of fat, and a total of 751 calories. If you have brandy, tomato ketchup, avocado, and a few other ingredients on hand, you can make it. 58 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 89%, this dish is spectacular. The ultimate makeover: Lasagne, The ultimate makeover: Burgers, and The ultimate makeover: Moussaka are very similar to this recipe.
Servings: 4
Preparation duration: 35 minutes
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.jpg)
1 tbsp snipped dill
1 small ripe avocado
50g watercress
pinch cayenne pepper, for sprinkling
2 tbsp mayonnaise
1½ tbsp tomato ketchup
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 tsp brandy
5 tbsp fromage frais
Equipment:
sieve
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
4. 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.
5. 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 Information:
covered percent of daily need
