Light Prawn Cocktail

Characterised by a light but hearty sauce, this recipe promises to deliver a rich and creamy prawn cocktail without suffocating your taste buds. By substituting half of the mayonnaise with Greek yoghurt and aerating it with a cream charger, you have yourself the ultimately lightweight prawn cocktail recipe.

Prawn Cocktail Ingredients

• • 500 g cooked prawns, shelled and beheaded
  • 200 g baby lettuce leaves
  • 1 lemon

Dressing Ingredients

• • ½ cup mayonnaise
  • 2 tbsp Greek yoghurt
  • 3 tbsp tomato ketchup or relish
  • 1 tsp creamed horseradish
  • 1 tsp Worcestershire sauce
  • A dash of cayenne pepper
  • A few drops of lime juice

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

1. 1. Combine the dressing ingredients in a bowl and strain them into a cream dispenser.
   2. Connect your Smartwhip to the cream dispenser and charge it to 10 bar. Detach your Smartwhip and shake the cream dispenser for 5-10 seconds to evenly distribute the gas, then set it aside.
   3. Roughly chop the prawns, reserving four to garnish the cocktails before serving.
   4. Prepare the four cocktail glasses by placing a baby lettuce leaf at the bottom of each glass.
   5. Chop the remaining lettuce leaves and add them to the bowl with the prawns. Release approximately half of the prawn cocktail sauce into the bowl and toss the ingredients thoroughly.
   6. Place the bowl in the fridge to chill for about 10 minutes.

Serving

Evenly distribute the prawn cocktail across the four cocktail glasses garnished with baby lettuce. Release a few dollops of the remaining dressing into each glass, and place one prawn on the edge of the glass along with a thin slice of lemon to complete the presentation.

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