Prawn Cocktail Scoops with Crunchette

Ingredients

  • 1 pack Florette Crunchette
  • 1 pack of precooked jumbo prawns
  • 2 tbsp pomegranate seeds
  • Squeeze lemon
  • Sea salt
  • Black pepper
  • For the rose marie dressing:
  • 4 tbsp quality mayo
  • 2 tsp tomato ketchup
  • Few drops tabasco
  • 2 pinches of smoked paprika
  • 1 tsp Worcestershire sauce
  • Pinch sea salt
  • 1 tsp cracked black pepper
  • Juice ½ lemon

Directions

  1. Add all the dressing ingredients in  a jar and shake to combine.
  2. Top the crunchette leaves with prawns, a drizzle of dressing and some pomegranate seed.
  3. Squeeze some lemon juice over the top and season well.