Teesra Prawn Cocktail
Ingredients:
Courtesy: Chef Aditya Bal,
10 tiger prawns, blanched
6-7 tbsp of eggless mayonnaise
2 tbsp of tomato sauce
3 tsp of fresh parsley, finely chopped
few drops of chilli sauce
2 tbsp olive oil
1 iceberg lettuce
2 tomatoes, sliced round
1 boiled egg, cut into 4 slices
6-8 black olives, chopped
salt and pepper to taste
Method:In a bowl mix the mayonnaise, tomato sauce, chilli sauce, salt, pepper and 1 tsp of parsley together.
Chop only six prawns into small pieces and add to mixture.
Marinate four prawns with olive oil, salt, pepper and 1/2 tsp of parsley.
Chop or tear the lettuce leaves into smaller pieces.
Place a small hand full of leaves at the base of a martini glass.
Top it with three spoons of the cocktail sauce.
Place four tomato slices around the sides and sprinkle some black olives and parsley.
Complete the garnish with a slice of boiled egg and a marinated prawn.
Repeat the process for the other glasses and serve chilled.
6-7 tbsp of eggless mayonnaise
2 tbsp of tomato sauce
3 tsp of fresh parsley, finely chopped
few drops of chilli sauce
2 tbsp olive oil
1 iceberg lettuce
2 tomatoes, sliced round
1 boiled egg, cut into 4 slices
6-8 black olives, chopped
salt and pepper to taste
Method:In a bowl mix the mayonnaise, tomato sauce, chilli sauce, salt, pepper and 1 tsp of parsley together.
Chop only six prawns into small pieces and add to mixture.
Marinate four prawns with olive oil, salt, pepper and 1/2 tsp of parsley.
Chop or tear the lettuce leaves into smaller pieces.
Place a small hand full of leaves at the base of a martini glass.
Top it with three spoons of the cocktail sauce.
Place four tomato slices around the sides and sprinkle some black olives and parsley.
Complete the garnish with a slice of boiled egg and a marinated prawn.
Repeat the process for the other glasses and serve chilled.
Courtesy: Chef Aditya Bal,
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