| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 67 | 195 | 10 | N/A |
| Fat (g) | 2.7 | 7.9 | 11 | Low |
| Sat Fat (g) | 0.3 | 0.8 | 4 | Low |
| Sugar (g) | 3.4 | 10 | 11 | Low |
| Salt (g) | 0.87 | 2.54 | 42 | High |
Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes
- ½ Iceberg Lettuce, shredded (250g)
- 2 tbsp chopped parsley
- 1 tbsp tomato ketchup (50g)
- 1 tbsp low fat mayonnaise (50g)
- 1 tsp Worcestershire sauce
- 2-3 dashes Tabasco sauce to taste
- 200g cooked peeled prawns, defrosted if frozen
- Pinch of smoked paprika
-
Toss the iceberg and parsley together and place ⅔ in the base of 2 glass serving dishes. Dry the prawns on a few sheets of kitchen roll.
-
Mix together the ketchup, mayonnaise, Worcestershire and Tabasco sauces then stir in the prawns.
-
Spoon the prawn mixture into the serving dishes and top with the remaining lettuce. Finish with a sprinkle with smoked paprika. Serve immediately.
Cook Tips
Try replacing the iceberg with shredded round lettuce and use tiger prawns with a little harissa paste for extra spice. Serve in 4 wine glasses for the classic 1970’s starter.
