Cantabrian prawn cocktail
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Cantabrian prawn cocktail

By Rick Stein

King prawns and crabmeat pair beautifully in this Spanish seafood starter, with a zesty mayonnaise dressing

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 445
  • fat 39g
  • saturates 8g
  • carbs 7g
  • sugars 6g
  • fibre 3g
  • protein 17g
  • salt 2g

Ingredients

  • 2 Little Gem lettuces, outer leaves discarded
  • 1 small carrot, coarsely grated
  • 200g cooked peeled large prawns
  • 140g white crabmeat
  • 2 vine-ripened tomatoes, skinned, seeded and diced
  • aged balsamic vinegar, to serve
  • Spanish smoked paprika, to serve
  • 4 halved pitted green olives, to serve
  • 140g mayonnaise
  • 1½ tbsp tomato ketchup
  • 3 tbsp double cream
  • ¾ tsp lemon juice

Method

  1. For the cocktail dressing, put the mayonnaise, ketchup, cream, lemon juice and a tiny splash of water into a bowl and mix together well until smooth. Season to taste with salt.

  2. Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.

  3. Set aside 12 of the prawns and cut the remainder into thick slices. Stir them into the cocktail dressing with the crabmeat and diced tomato, and spoon into the centre of the salad leaves.

  4. Arrange the whole prawns n top of the salad. To serve, drizzle each salad with balsamic vinegar, sprinkle with a tiny pinch of paprika and top with a green olive.

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