Preparating time: 10 mins.
Main utensils: sharp knife, bowl
For 4 servings you need:
1 1/2 cups peeled prawns or shrimp
1 tablespoon fresh tomato purée (made from skinned tomato rubbed through sieve)
few drops Worcestershire sauce
1/2 cup sour cream or fresh cream and 1 tablespoon lemon juice
4 whole prawns
4 lemon wedges
Prawns or shrimp – 50 for 1/2 cup
Sour cream – 45 for 1 tablespoon
1. Shred lettuce finely and divide this and peeled prawns or shrimp among 4 glass dishes.
2. Blend together tomato purée, Worcestershire sauce, seasoning, and sour cream.
TO SERVE: Pour sauce over prawns and lettuce just before serving. Sprinkle with paprika if wished. Garnish with whole prawns and lemon slices, slit halfway up so they sit on the edge of the glass dishes.
TO VARY: Use other shellfish or flaked steamed white fish; add a little anchovy paste to give a stronger flavor. Shredded endive could be used in place of lettuce.
TO STORE: In the refrigerator for a limited time.
NOTE: This dish is suitable for a special occasion – and would enable you to serve the same hors d’oeuvre to everyone. The person on a diet could have a smaller portion of the dressing, if wished.
©Copyright Paul Hamlyn, Ltd. 1967