INGREDIENTS
- 400g pre-cooked prawns
- 200g mung bean sprouts
- 4 tomatoes
- 3 shallots
- chives
- dill
SEASONING
- 5 tablespoons ketchup
- 5 tablespoons mayonnaise
- 2 tablespoons cognac
- 1 tablespoon Worcestershire sauce
PREPARATION
Shell the shrimps.
Combine ketchup, mayonnaise, cognac and Worcestershire sauce in a bowl.
Chop the shallots, chives, dill and mung bean sprouts, then add to the sauce. Slice the tomatoes. Chop the prawns and add to the bowl. Mix well with a spoon.
DRESSING
Using a round pastry cutter, place a slice of tomato on the bottom of the dish and add the shrimp cocktail on top. Then add another slice of tomato and shrimp cocktail.