This variation on a classic prawn cocktail tastes delicious and looks fantastic. It is also really quick to put together as a starter or light lunch dish.
Preparation 5 mins: Cooking 10 mins: Serves 4
Download this recipe here.
36 tiger prawns peeled
200g white crab meat
150g seafood sauce
8 slices of cucumber, cut on a diagonal so they are long
150g gourmet leaves
1 lemon, cut into 8 wedges
2 ciabattas or speciality bread
100g butter, cubed
1/ Bake the ciabattas in the oven for 10 minutes or warm the speciality bread and cut into rustic chunks.
2/ Dress the leaves and divide amongst 4 small kilner jars, or jam jars. Top with half the crab meat, divided into four and a drizzle of the seafood sauce. Place three tiger prawns on top followed by another drizzle of sauce. Repeat with the remaining crab, prawns and sauce. Sprinkle with paprika and garnish with the cucumber slices and lemon wedges.