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Jacket Spud Prawn Cocktail

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 1 hour approx.
  • Difficulty: Very Easy
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Jacket Spud Prawn Cocktail
 

Ingredients

  • 4 large baking potatoes
  • 200g mayonnaise
  • 4 spring onions, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 2 tbsp chopped fresh coriander
  • 2 tbsp Heinz tomato ketchup
  • dash of Worcestershire sauce
  • dash tabasco
  • 250g peeled cooked prawns
  • half a lemon
  • salt and freshly milled black pepper
  • 50g melted butter
  • 8 tbsp roughly finely chopped firm lettuce such as Little gem or Romaine or Cos
  • 2-3 tbsp chopped fresh chives

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Method

  • Heat the oven to 220C gas 7.
  • Cut the potatoes in half across not lengthways.
  • Heat a large frying pan and add a touch of oil.
  • Place the potatoes cut side down into the pan so you have 8 halves
  • Pop into the oven, cook for 45 minutes to 1 hour, or until they are cooked through.
  • Mix together the mayonnaise, onions, ginger, chives, coriander, tomato ketchup and a dash of Worcestershire sauce in a large bowl.
  • Add the prawns and mix together, then season with salt and pepper and a little lemon juice to taste. If possible, leave to marinate in the fridge for 2-3 hours.
  • Once cooked carefully spoon the cooked spud into a bowl trying not to break the skins and mix with a little butter, salt, pepper and lettuce.
  • Pile back into the potato shells, the spoon over the prawn’s sprinkle with the chives.

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