Prawns Quick Entrees

Prawn cocktail canapes

Name: Prawn cocktail canapes
Prep time: 30 min
Total time: 30 min
Yield: 18
Ingredients: 2 tablespoons good-quality low-fat mayonnaise; 1 tablespoon low-fat Greek yoghurt; 1/4 cup (60ml) tomato sauce (ketchup); 1 tablespoon lemon juice, plus lemon wedges to serve; 1/2 iceberg lettuce; 18 round wafer crispbreads (we used Falwasser crispbreads); 18 small cooked prawns, peeled, deveined; 18 flat-leaf parsley leaves

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by Jill Dupleix

Food writer

Oct 03, 2015

Feed a crowd with bite-sized prawn cocktail canapes - crisp, fresh bites lightened up with cocktail sauce and iceberg lettuce on wafer-thin crispbreads.

2 tablespoons good-quality low-fat mayonnaise
1 tablespoon low-fat Greek yoghurt
1/4 cup (60ml) tomato sauce (ketchup)
1 tablespoon lemon juice, plus lemon wedges to serve
1/2 iceberg lettuce
18 round wafer crispbreads (we used Falwasser crispbreads)
18 small cooked prawns, peeled, deveined
18 flat-leaf parsley leaves

Method

1.

For the cocktail sauce, whisk together mayonnaise, yoghurt, tomato sauce, lemon juice and some sea salt and freshly ground black pepper in a bowl. Taste and adjust to your liking. Set aside.
2.

Take the greenest leaves from the iceberg lettuce, roll them up and thinly slice into shreds.
3.

To serve, top each crispbread with a tiny smear of cocktail sauce, a good pinch of shredded lettuce and a prawn. Drizzle with remaining cocktail sauce, top with a parsley leaf and serve with lemon wedges.