Directions
- 1Fill a medium-sized saucepan with water and bring it to a gentle simmer.
- 2Add 1 clove of garlic (whole), the finely sliced shallot, the juice of half a lemon with the squeezed lemon half, the bay leaves, and a generous pinch of salt to the saucepan.
- 3Keep the water at a light simmer and add the raw prawns. Stir gently, reduce the heat to very low, and cover the pan with a lid.
- 4Let the prawns poach slowly for 5–6 minutes or until just cooked through. Avoid boiling to ensure tender prawns.
- 5Once cooked, remove the prawns with a slotted spoon and immediately place them in ice water to cool and stop the cooking process.
- 6While the prawns are cooling, prepare the prawn crackers. For the sauce, combine the mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, Dijon mustard, and juice of the remaining half lemon in a bowl, mixing until smooth.
- 7Finely dice the cooked prawns and stir them into the sauce.
- 8Finely dice 1 stick of celery and add it to the mixture along with the zest of 1 lemon. Stir to combine.
- 9Finely slice the iceberg lettuce.
- 10To assemble, place a small amount of lettuce into each prawn cracker, add about 1 tablespoon of the prawn mayonnaise mixture, and garnish with a sprig of curly parsley.
- 11Serve immediately and enjoy!
Ingredients
- 17 raw prawns (shrimp)
- 1.06 lemon
- 2.12 celery sticks
- 1.06 shallot
- 2.12 bay leaves
- 3.19 garlic cloves
- 1.06 pinch salt
- 17 prawn crackers
- 106.25 g mayonnaise
- 42.5 g ketchup
- 6.38 dashes Worcestershire sauce
- 6.38 dashes Tabasco sauce
- 10.62 g Dijon mustard
- 1.06 8 head iceberg lettuce
- 1.06 sprig curly parsley
Equipment
medium-sized saucepanslotted spoonice waterbowlknifegrater
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