Ingredients
(Serves 2)
180g raw prawn tails
80g watermelon, cut into balls using melon baller
40g cucumber, cut into balls, using melon baller
6 Baby Cos lettuce leaves
Olive oil
50g butter
(DRESSING)
1 tsp tomato paste
4 tbsp whole egg mayonnaise
1 tsp Seeded mustard
1 tbsp honey
Squeeze of lemon juice
Splash of red wine vinegar
Method
Pre heat a non-stick fry pan, pour in a splash of olive oil and butter, then fry the prawns for 3 -4 minutes until just pink then remove from pan.
Mix together all dressing ingredients until smooth.
Toss the melon and cucumber balls together with 1 tbsp of the dressing.
Place Cos lettuce in the bottom of the cocktail glass, then a few balls of watermelon and cucumber.
Next add one prawn and a tbsp of dressing, then repeat the process until the glass is full.
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