Prawn Cocktail
Ingredients
Salad
- 540g Prawn Meat
- 2 tbsp lime juice
- Cucumber chopped
- 1 tbsp Apple Cider vinegar
- 1 tbsp snipped dill
- 50g Baby Spinach
- pinch cayenne pepper, for sprinkling
Sauce
- 2 tbsp Hellerman’s Vegan Mayo
- splash Tabasco sauce
- splash Brag Amino / Coconut Amino sauce
Instructions
The Salad
- Rinse Prawns 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 lime juice and 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.
- Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
The Sause
- For the sauce, mix together the mayonnaise, Tabasco, Brag’s amino and 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 baby Spinach. Lay the chopped baby spinach on top of the sauce.
- Drain the cucumber well, then spoon it over the baby spinach Pile over the prawns,
- Spoon over the rest of the sauce.
- Tuck in the baby spinach and serve with a sprinkling of cayenne.