Recipe: Prawn Shooters!

Prawn Shooters with Melba Bagels

Ingredients

Serves 4

Marie Rose sauce:

3 tbsp mayonnaise

1 tsp tomato ketchup

2 tsp lemon or lime juice

2-3 drops Tabasco sauce

Avocado salsa:

1/2 small avocado, peeled and finely diced

1 tbsp finely chopped red onion

1 tbsp lime juice

2 tsp olive oil

1/2 tsp very finely chopped medium-hot red chilli

Herb crème fraiche:

3 tbsp crème fraiche

1 tbsp chopped fresh herbs (chives, basil, tarragon)

2 heads chicory

1 tbsp lemon or lime juice

1/4 cucumber, deseeded and very finely diced

200 g/7 oz cooked peeled prawns

lemon wedges and finely sliced and toasted bagels or melba toast, to serve

Method

1 For the Marie Rose sauce: Mix the mayonnaise, ketchup and the 2 tsp lemon juice together. Add Tabasco sauce to taste. For the Avocado salsa: Mix the avocado, onion, lime juice, olive oil and chilli together. Season with salt and freshly ground black pepper. For the Herb crème fraiche. Mix the crème fraiche, herbs and seasoning together.

2 Add 1 tbsp lemon juice to a small bowl of water. Finely shred 1 heads of chicory – transfer to the bowl of lemon water as you go to prevent browning. Drain well in a sieve, do not rinse.

3 Divide the shredded chicory between twelve shot glasses. Add 1 tsp of the cucumber to each glass. Cut the remaining head of chicory in half and separate the tips, halve if large and push one down the side of each glass.

4 Divide the prawns between the shot glasses. Spoon the Marie Rose sauce into 4 glasses. Repeat with the other two sauces. Chill until ready to serve.

5 To finish and serve the dish: Arrange three prawn shooters on each serving plate, with a lemon wedge some bagel toast. Serve immediately.