- Preparation
- 15 min
- Cooking
- None; cooked prawns
- Chilling / resting
- Thaw first if frozen
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 300 g cooked peeled prawns
- 2 whole little gem lettuce
- 80 g mayonnaise
- 2 tbsp tomato ketchup
- 1 whole lemon
- 1 pinch paprika
- 200 g brown bread
Method
- Keep prawns refrigerated; if frozen, thaw in the fridge following the pack and drain well.
- Mix mayonnaise and ketchup with a little lemon juice.
- Shred washed lettuce into glasses, add prawns and spoon over sauce. Dust with paprika and serve with lemon wedges and brown bread.
Make ahead
Make sauce earlier and refrigerate. Assemble just before serving; follow the prawns’ use-by and storage instructions.
Ingredient notes & kitchen guidance
Ingredients include: Egg, Wheat / gluten, Crustaceans. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.