Prawn cocktail lettuce cups
Makes: 14
Prep time: 10 minsTotal time: 
Photograph by Kris Kirkham
Prawn cocktail lettuce cups
Crisp lettuce leaves hold this seafood starter that has never truly gone out of fashion. Fruity rosé pairs well with Marie Rose sauce
Makes: 14
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
48Kcal
Fat
3gr
Saturates
1gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
3gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 tbsp light mayonnaise
- ½ tbsp tomato ketchup
- 1 tsp sriracha (optional)
- pared zest and juice of ½ lime
- 1 x 250g pack J.James frozen cooked and peeled coldwater prawns, defrosted
- 75g cucumber, deseeded and diced
- 1 ripe avocado, half diced, half thinly sliced
- 4 Little Gem lettuces
- 50g silverskin pickled onions, finely sliced
Step by step
Get ahead
Prep to the end of step 1 up to 2 hours ahead.
- Combine the mayonnaise, ketchup, sriracha (if using) and the lime juice. Season to taste, then stir in the prawns, cucumber and the diced avocado.
- Trim the base off the Little Gem lettuces and separate the larger leaves to act as cups; keep the small inner leaves to use in a salad on another occasion. Divide the prawn cocktail mixture between the large leaf ‘cups’ and top each one with a slice of avocado.
- Just before serving, scatter with the sliced pickled onions and the lime zest.
