Prawn and Melon Cocktail
4 tblsp salad cream
1 – 2 tblsp tomato sauce to taste
1 small carton double cream, beaten thick
1/2 tblsp lemon juice
½ – 1 melon, scooped into balls
small/medium bag frozen prawns, defrosted
1 lemon, cut in wedges
1. Mix salad cream and tomato sauce in bowl, fold in cream and juice.
2. Gently mix in melon balls and prawns ensuring they are well coated in creamy sauce.
3. Serve on a bed of shredded lettuce with a wedge of lemon.
4. Sprinkle with paprika before serving.
Annabel Robertson, Dundee