Among the little bits we ate on Friday was these cuties; prawn cocktail on salad leaves with crushed rosé peppercorns on top. The recipe is courtesy of Nigella, but I can’t remember which cookbook/series it is from. It is a very easy recipe to remember, and only takes minutes to make, but I like the little individual portions and that all you need is a napkin to eat it.
My sauce looks a bit runny, and it was, because I forgot to buy creme fraiche and used soured cream instead. Don’t make that mistake – use creme fraiche, preferably full fat. And please note that this dish requires rosé peppercorns, which is not the same as pink peppercorns. They can be hard to find, but it gives the dish that extra oomph, so it is worth searching for it.
Prawn cocktail on salad leaves
1 1/2 little gem lettuce
100 g large Icelandic peeled prawns
100 ml creme fraiche
3 tbsp mayonnaise
2 tbsp ketchup
a splash or two of tabasco
crushed rosé peppercorns (not the same as pink peppercorns)
Mix creme frache, mayo, lemon juice, tabasco and ketchup. Season with salt and white pepper. Add the prawns. Rinse the lettuce and place the leaves on a platter. Place 2-3 prawns and some sauce on each leaf. Crush the rosé peppercorns with a pestle and mortar and sprinkle on top. Serve immediately.