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Nutrition: per serving

  • kcal293
  • fat24g
  • saturates4g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein19g
  • salt3.69g
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Method

  • step 1

    Divide the prawns between two glass tumblers. Finely chop the anchovies. Halve and seed the chilli, then finely chop the chilli flesh. Mix the mayonnaise with the anchovies and chilli, and divide between two small dishes. Cut the lettuce into wedges and serve the prawns with the mayo, lettuce and lemon wedges for squeezing over the prawns.

RECIPE TIPS
MAKE IT AGAIN

The anchovy & chilli mayo also goes brilliantly with any grilled or barbecued fish or seafood. Try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers, cooked on the barbecue.

Recipe from Good Food magazine, August 2005

Authors

Mary Cadogan
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