This delicious dressing or dip, traditionally used in a prawn cocktail, is so easy to make. Even my low fat version tastes amazingly decadent. This recipe is a great base with many variation possibilities.
A typical prawn cocktail in a restaurant can be as much as 11pp/approx 450kcal per serving, so at only 1pp/approx.30kcal a serving for my dressing, you can afford to put some delicious ingredients with this.
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You Will Need:(Enough for 2 portions)
This is 1pp/approx.55kcal for the whole amount, but you still have to charge 1pp for half the amount
2 tablespoons Lighter than Light Hellman's Mayonnaise
1 tablespoon tomato ketchup
2 teaspoons seasoned rice wine vinegar
Juice of 1 lemon
Black pepper
Optional flavourings:
Paprika
A few drops of tabasco sauce
A dash of Worcestershire sauce
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Measure the mayo and ketchup accurately into a small mixing bowl.
Stir well to blend.
Add lashings of black pepper and seasoning of your choice such as paprika, a splash of Worcestershire sauce or a few drops of tabasco for a spicy kick.
Add fresh lemon juice and vinegar to 'loosen off' the thickness and texture of the dressing.
It's now ready to serve.
Mix with freshly cooked prawns or use as a dip or dressing.
It's even great as a sauce on the side with some grilled salmon.
It's even great as a sauce on the side with some grilled salmon.
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SERVING TIPS:
To ring the changes, add some chopped spring onion or capers to the dressing.
Chopped gherkins are tasty too.
As a change from regular prawns, chop some cooled, cooked scampi or in this case, fish-free scampi (by Linda Mc Cartney) into the sauce. This makes a fantastic starter served on shredded iceberg, or a fabulous wrap/sandwich filling.
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A tangy treat.
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