Ingredients
- 6tsp mayonnaise
- 5tsp tomato ketchup
- squeeze of lemon juice, plus lemon slices to serve
- few shakes of Tabasco, to taste
- dash of cognac
- ½tsp paprika, plus extra to serve
- 3 little gem lettuces, shredded
- small cucumber, peeled and diced
- 3 spring onions, finely chopped
- 600g (1lb 50oz) cooked, peeled prawns
Instructions
- Mix the mayonnaise, Dijon mustard, ketchup, lemon juice, Tabsaco, cognac and paprika in a bowl, season to taste and set aside.
- Divide the lettuce between 6 serving coupes then add a layer of the cucumber and spring onion to each. Top with the prawns then divide the sauce between each portion. Finish with a sprinkling of paprika, and serve with a slice of lemon, if you like.
