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Ingredients:
Rapeseed Oil, Pasteurised Free Range Egg Yolk, White Wine & Spirit Vinegar, Sunblush® Tomatade [Tomatoes, Sunblush® Tomatoes, Tomato Concentrate, Sunflower Oil, Olive Oil, Salt, Oregano, Sugar, Garlic], Tomato Paste, Lemon Juice, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt] Lemongrass Puree [Lemongrass, Water, Salt, Sunflower Oil, Acidifier: Citric Acid, Acetic Acid, Preservative: Potassium Sorbate], Sugar, Worcester Sauce [Malt Vinegar, Spirit Vinegar, Sugar, Salt, Anchovies, Tamarind, Onion, Garlic, Spice, Flavourings] [Barley, Fish], Salt, Dill.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where soya, nuts and sulphitesare also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 2592 |
| Energy (kcal) | 629 |
| Fat (g) | 67.5 |
| of which saturates (g) | 5.1 |
| Carbohydrate (g) | 3 |
| of which Sugars (g) | 3 |
| Protein (g) | 1.8 |
| Salt (g) | 1 |
Refrigerate after opening and consume within 28 days.
160g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 20 mins |
| Difficulty: | Easy |
| Serves: | 3-4 |
Posh Prawn Cocktail
Bring a large pan of water to the boil, add a squeeze of lemon to the water for flavour if desired. Add the whole prawns and cook until they rise to the surface. Drain the prawns and chill in ice-cold water. Once cooled you can peel your prawns if you'd like to. Place shredded gem lettuce, diced tomatoes and diced cucumber in the bottom of your serving bowls or jars. Add the peeled or unpeeled prawns and top with a spoonful of our savoury seafood sauce. Sprinkle a little cayenne pepper on top to garnish and add a spicy kick.
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