Prawn Cocktail Canapes

TROPICS FOOD CHANNEL

Ingredients:
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

Preparation:
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.

View original post 29 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s