My Mother-in-law introduced me to shrimp cocktails on Christmas Day. This is my version.
- 8 tiger prawns
- Salt & Pepper
- 2 Tbsp Oil
- 8 Slices of White Bread
- Tartare Sauce
- 16 Cucumber Slices
- 8 Iceberg lettuce leaves, washed
- 8 Mint leaves, washed
- 100g Fish Roe
What to do:
Firstly, devein the prawns and wash well, drying with a towel to remove any excess water. Sprinkle a little salt and pepper on them. In a frypan heat some oil and pan-fry the prawns until cooked. Set aside to cool.
Remove the crusts and with a rolling pin flatten each piece of bread, then lightly spread the tartare sauce on each slice and add a prawn, 2 slices of cucumber, a lettuce leaf, a mint and a teaspoon of fish roe. Spread out and roll the cocktail in the bread.
In a frypan, on a low head add a very small amount of butter and lightly fry your prawn cocktails until just toasted.
A great alternative for your Christmas Day lunch.