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| Main Ingredients | Prawns, Mayonnaise |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 24 medium prawns
- 2 tablespoons mayonnaise
- 1 egg,boiled
- 2 tablespoons tomato ketchup
- 1 teaspoon tabasco sauce
- 1/2 teaspoon brandy
- 1 cup shredded lettuce
- A few sprigs of fresh parsley
- Lemon, cut into wedges for garnish
Method
- Wash and cook prawns with shells in sufficient salted boiling water for two minutes. Drain, refresh, peel and devien the prawns.
- Boil egg in sufficient boiling water for eight to ten minutes. Drain, cool, peel and cut into thick wedges.
- Combine the mayonnaise, tomato ketchup, Tabasco sauce and brandy in a bowl. Add the prawns to the mayonnaise and mix gently.
- Divide this mixture into four portions. Divide the shredded lettuce into four individual cocktail glasses and top it up with a portion of the prawn mixture each.
- Place a wedge of boiled egg on top of the prawn mixture resting it on the rim. Garnish with a sprig of parsley and a lemon wedge and serve chilled.
Nutrition Info
| Calories | 1352 |
| Carbohydrates | 3.4 |
| Protein | 64.8 |
| Fat | 119.8 |
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