Prawn, coriander and rose cocktail

Prawn, coriander and rose cocktail

By
From
The Herb & Flower Cookbook
Serves
4
Prep
10 mins

Prawn cocktail, that staple of 1980s cuisine, has been given a bad name thanks largely to the cloying pink sauce that usually came with it. If you strip the ingredients back to their basics, they’re actually very fresh, modern and, dare I say it, gently ironic. This light starter is ideal on hot summer nights, or when you really don’t want to make a fuss.

Ingredients

Quantity Ingredient
100g crunchy lettuce, torn, such as cos
300g watermelon, peeled and cubed
rose water
200g atlantic prawns, cooked and peeled
4 tablespoons coriander, chopped
rose petals, for serving (optional)

Method

  1. Divide the lettuce between four bowls, then scatter over the watermelon cubes. With a very steady hand, sprinkle one large drop of rose water onto the watermelon – in each bowl one small drop isn’t quite enough but two will be too many.
  2. Divide the prawns, coriander and rose petals, if using, between the bowls. Serve immediately or pop in the fridge for an hour or so until your guests arrive.

Substitute the coriander with...

  • Mint, basil or lemon balm.
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