One evening at home in Sweden I decided to make langos, something I’ve only made once before a long long time ago, but as these deep-fried flatbreads with yummy toppings are heavy to say the least, I thought we’d start with a salad. And since we already had peeled a mountain of prawns for the langos, why not throw in some prawns and make a classic prawn cocktail?!
I’d almost forgotten this little treasure (although I sometimes make this version) and really enjoyed its revival! Will share the langos recipe shortly.
Classic prawn cocktail, serves 4
3/4 large head of lettuce (I prefer a soft lettuce that’s not bitter for this, so no iceberg please)
1 large avocado
12 cherry tomatoes
28 peeled Atlantic prawns
Marie Rose sauce:
100 ml Hellman’s mayonnaise
2 tbsp ketchup
a few splashes Tabasco
salt and pepper
rosé pepper to decorate
Rinse the lettuce and cut into pieces. Rinse the tomatoes and cut into quarters. Slice the avocado.
For the sauce, mix mayonnaise and ketchup in a bowl. Season to taste with lemon juice, tabasco, salt and pepper.
Layer lettuce, tomatoes and avocado, sauce and prawns in a dessert glass on a stem. Sprinkle some rosé pepper on top.