70S DINNER PARTY RECIPES

PRAWN COCKTAIL RECIPES | BBC GOOD FOOD

Prawn cocktail recipes | BBC Good Food image

Go retro with a prawn cocktail. This classic 70s dish has stood the test of time and makes a crowd-pleasing starter at Christmas or at a dinner party.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PRAWN COCKTAIL RECIPES | BBC GOOD FOOD

Prawn cocktail recipes | BBC Good Food image

Go retro with a prawn cocktail. This classic 70s dish has stood the test of time and makes a crowd-pleasing starter at Christmas or at a dinner party.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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SMOKED SALMON, PRAWNS & MIAMI COCKTAIL SAUCE | SEAFOO…

The 70s dinner party staple gets an update here, adding beautiful waves of smoked salmon to the story and a hit of lime, ginger and coriander to wake up your tastebuds.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 169 calories per serving

1. Peel and finely grate the garlic and ginger, trim and slice the spring onion, pick and finely chop the coriander leaves, then add to a bowl with the rest of the cocktail sauce ingredients. Mix well to combine, then chill in the fridge for 1 hour.
2. Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
3. Dress the lettuce and seafood generously with the cocktail sauce. Cut the lime into wedges and squeeze a little juice over each plate, drizzle over some oil and finish with a good grinding of black pepper.

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1. Peel and finely grate the garlic and ginger, trim and slice the spring onion, pick and finely chop the coriander leaves, then add to a bowl with the rest of the cocktail sauce ingredients. Mix well to combine, then chill in the fridge for 1 hour.
2. Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
3. Dress the lettuce and seafood generously with the cocktail sauce. Cut the lime into wedges and squeeze a little juice over each plate, drizzle over some oil and finish with a good grinding of black pepper.

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