A new prawn cocktail

Serves: 4
Course: Starter
Cooking Time: 0 hr 45 mins
  • Juice of 1 lemon
  • 1tsp caster sugar
  • 1 x 400g tin of butterbeans, drained and rinsed
  • 1 clove of garlic, peeled and crushed
  • 2tbsp creme fraiche
  • 2tbsp olive oil
  • Salt and pepper
  • Half a head of iceberg lettuce, washed and shredded
  • A knob of butter
  • 20 large prawn tails
  • 4tbsp sweet chilli sauce
  • 4 lemon wedges

1 Bring the lemon juice and sugar to the boil in a small pan, then remove from the heat.

2 Put the butterbeans and garlic into a food processor with the lemon syrup and purée till smooth.

3 Add the creme fraiche, olive oil and seasoning, then remove from the processor and set aside.

4 When ready to serve, divide the butterbean purée between four nice glasses and then top with the lettuce.

5 Heat the butter in a frying pan until gently foaming.

6 Add the prawns and cook for a minute on each side before adding the sweet chilli sauce.

7 Remove from the heat and let the sauce bubble around the prawns.

8 Spoon the prawns into the glasses and serve with a wedge of lemon.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford