Prawn cocktail with smoky crème fraîche sauce recipe

12 ratings Rate
  • Serves 8
  • 10 mins
  • 145 calories / serving
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Separate the baby gem leaves and stack 2-3 on each plate. Divide the prawns between plates and place them next to the lettuce.

Top the baby gem with chopped celery and the white part of the spring onions.

In a small bowl, mix the crème fraîche with 1 teaspoon each of lemon zest and juice, the garlic and paprika. Season and mix again.

Just before serving, drizzle the sauce over the prawns or serve it in a small dipping bowl on each plate. Sprinkle a little more paprika and the chopped green part of the onion over the prawns. Serve with the lemon wedges. 

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  • Ingredients

  • 4 baby gem lettuce, trimmed
  • 300g (10oz) large, cooked prawns
  • 1 celery heart, finely chopped
  • 4 spring onions, finely chopped (both white and green parts)
  • 200g (7oz) crème fraîche
  • 2 lemons, 1 cut into 8 wedges, 1 zested and juiced
  • 1 garlic clove, crushed
  • 2 tsp smoked paprika, plus extra to serve
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  • Energy 605kj 145kcal 7%
  • Fat 11g 16%
  • Saturates 7g 45%
  • Sugars 2g 2%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 2.6g Protein 9.9g Fibre 1.1g


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