Delicious (& deconstructed) spicy prawn cocktails in lettuce cups

An impressive, easy, fresh, delicious and healthy dish to serve to your friends and family as appetizers, or chop up the lettuce and make it into one big prawn cocktail-esque salad.

Find the full recipe below…



Serves 4

Gluten free : Dairy Free

1 tbsp extra virgin olive oil

200g tomato passata

zest and juice of 1 lemon + extra wedges for serving

1 tbsp worcestershire sauce

1 tsp tabasco sauce (or to taste)

200g cherry tomatoes, halved

1 stalk celery, thinly sliced

1 lebanese cucumber, diced small

1 large avocado, diced

2 tbsp cornichons, thinly sliced

2 baby cos lettuce, leaves separated*

16 large cooked tiger prawns, peeled

Optional: Sliced chilli, herbs such as chives or parsley, to serve


In a medium bowl, combine the oil, passata, lemon zest and juice, worcestershire and tabasco, stir well and season to taste. Toss the tomatoes, celery, cucumber, avocado and cornichons together and season with salt and a squeeze of lemon juice. Lay the baby cos leaves on the board or platter, drizzle some of the spicy tomato sauce into the base of each, top with some of the tomato avo salad mixture, followed by a prawn each. Drizzle with some additional sauce, squeeze with lemon juice, give it a good grind of black pepper and sprinkle with herbs if desired. Enjoy!

Want something EXTRA?

+ try chargrilling raw prawns on the bbq

+add 1/4 wasabi to the tomato sauce for a real kicker!

+ add a spoonful of greek yoghurt to the tomato sauce for a more creamy option


*Use the larger leaves for the cups, reserve the beautiful hearts of the lettuce for another salad!


Jacqueline Alwill

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