Wednesday, June 19, 2013

PRAWN COCKTAIL



INGREDIENTS:
1/2kilo prawns, cooked, peeled and de- veined

Dip:
½ cup sweet chili sauce
½ cup banana catsup
2 tbsp. prepared horseradish
1/8 tsp. hot sauce
1 ½ tsp. lemon juice
1 tbsp. soy sauce
1 tsp. pepper for seasoning

PROCEDURE:
1. Chill prawns until ready to serve.
2. Combine chili sauce, catsup, horseradish, hot sauce, lemon juice, soy sauce and pepper.
3. Serve chilled prawns with dip.

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