Prawn cocktail recipe | Sainsbury`s Magazine

Ingredients

• 100g mayonnaise
• 100g tomato ketchup
• 3 dashes Tabasco
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (or Henderson’s relish if gluten-free)
• zest and juice of ½ lemon
• 100g radishes, thinly sliced
• 2 heads Little Gem lettuce
• 1 tbsp olive oil
• 24 frozen large raw king prawns, defrosted
• 1 lemon, ½ juiced, ½ cut into wedges, to serve
• ½ x 20g pack dill, fronds picked
• pinch of cayenne pepper