Ingredients
4 x handled half pint glasses
400g king prawns, shell off
700ml veg stock
1 lemon
8 white peppercorns
150g trimmed gem lettuce, shredded
Juice half lemon
S&p
3 sliced radish
Half of an apple, finely matchstick
1 punnet of mustard cress
Sauce –
100g mayo
80ml tom ketchup
20ml hot sauce (Franks or Cholulah)
Juice half lime
Smoked paprika to dust on top
Method
1. Bring the stock etc to the boil. Add prawns, cook 2-3 mins. Drain and refresh in iced water
2. Sauce – mix together
3. Assemble
4. Spoon some sauce into the bottom of each pot
5. Toss the lettuce in lemon, add that
6. Toss the prawns in the remaining sauce. Add them
7. Top with the garnish and paprika
