2 tbs good-quality low-fat mayonnaise
1 tbs low-fat Greek yoghurt
1/4 cup (60ml) tomato sauce (ketchup)
1 tbs lemon juice, plus lemon wedges to serve
1/2 iceberg lettuce
18 round wafer crispbreads (we used Falwasser crispbreads – see note)
18 small cooked prawns, peeled, deveined
18 flat-leaf parsley leaves
Step 1: For the cocktail sauce, whisk together mayonnaise, yoghurt, tomato sauce, lemon juice and some sea salt and freshly ground black pepper in a bowl. Taste and adjust to your liking. Set aside.
Step 2: Take the greenest leaves from the iceberg lettuce, roll them up and thinly slice into shreds.
Step 3: To serve, top each crispbread with a tiny smear of cocktail sauce, a good pinch of shredded lettuce and a prawn. Drizzle with remaining cocktail sauce, top with a parsley leaf and serve with lemon wedges.
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