Bloody mary prawn lettuce scoops
- Preparation and cooking time
- Prep:
- + chilling
- Easy
- Serves 4 as a starter
Ingredients
- 200ml tomato juice
- 1 tbsp shaoxing rice wine or dry sherry
- 2 tsp Worcestershire sauce
- drizzle of Tabasco
- 2 tsp soy sauce
- ½ tbsp horseradish sauce
- 1 lemon, cut into wedges
- 10 Little Gem leaves
- 175g cooked Atlantic peeled prawns
- ¼ celery stick, finely chopped
- handful of coriander
Method
- STEP 1
Mix the tomato juice with the shaoxing rice wine or dry sherry, the worcestershire sauce, Tabasco, soy sauce, horseradish sauce and lemon, and season with pepper. (If you want to make a lightly jellied dressing, soak 1 leaf of gelatine in cold water, melt it in 1 tbsp of hot tomato juice and mix this into the dressing.) Chill until ready to serve.
- STEP 2
Arrange 8-12 (depending on their size) Little Gem leaves on a platter and divide the cooked Atlantic peeled prawns between them, spoon some tomato mixture onto each leaf, and then scatter the finely chopped celery and coriander over the top. Serve with the remaining tomato mixture, lemon wedges, black pepper and more Tabasco.
