This fruity prawn cocktail is a light and healthy version of one of the nation's favourite dishes.
The retro classic prawn cocktail has been gracing dinner tables in the UK for decades. Even today, it's still one of our favourite starters. Despite what you may have heard, it wasn't invented at the Berni Inn in the 1950s. In fact, it hails from California, about half a century earlier. This fruity version is a fantastic low calorie lunch idea (opens in new tab), with a tangy, fruity sauce and fat-free fromage frais instead of mayonnaise. For retro appeal, serve it in cocktail glasses, just like the chefs who originally used them during prohibition.
Ingredients
350g cooked tiger prawns
1 apple, cored and chopped
2 sticks celery, sliced
150g black or red seedless grapes, halved
2tbsp freshly chopped dill, plus sprigs for garnish
250g fat-free fromage frais
2-3 Little Gem lettuce, sliced into rings
3-4 cooked prawns, shells on, for garnish
WEIGHT CONVERTER
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Method
Mix the prawns, apple, celery, grapes and dill into the fromage frais and season to taste with salt and pepper.
Arrange the lettuce on plates and top with the prawn mixture and garnish with a prawn and a sprig of dill and serve.
Top tips for making fruity prawn cocktail
You can use tiger or king prawns for this recipe - it doesn't matter as long as they are big and juicy. You should be able to find them pre-cooked and pink in the chiller cabinet at supermarkets. If you can only find grey, raw prawns, just boil them for 3 minutes until they turn pink and firm, then allow them to cool before you begin.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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