Prawn cocktail canapes

Name: Prawn cocktail canapes
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tbsp good-quality low-fat mayonnaise; 1 tbsp low-fat Greek yoghurt; 1/4 cup (60ml) tomato sauce (ketchup); 1 tbsp lemon juice, plus lemon wedges to serve; 1/2 iceberg lettuce; 18 round wafer crispbreads (we used Falwasser crispbreads - see note); 18 small cooked prawns, peeled, deveined; 18 flat-leaf parsley leaves

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Prep Time: 30 minutes

Total: 30 minutes

Author : Jill Dupleix

easy quick finger food

Ingredients

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2 tbsp good-quality low-fat mayonnaise1 tbsp low-fat Greek yoghurt1/4 cup (60 milliliters) tomato sauce (ketchup)1 tbsp lemon juice, plus lemon wedges to serve1/2 iceberg lettuce18 round wafer crispbreads (we used Falwasser crispbreads - see note)18 small cooked prawns, peeled, deveined18 flat-leaf parsley leaves

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Instructions

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Step 1

For the cocktail sauce, whisk together mayonnaise, yoghurt, tomato sauce, lemon juice and some sea salt and freshly ground black pepper in a bowl. Taste and adjust to your liking. Set aside.

Step 2

Take the greenest leaves from the iceberg lettuce, roll them up and thinly slice into shreds.

Step 3

To serve, top each crispbread with a tiny smear of cocktail sauce, a good pinch of shredded lettuce and a prawn. Drizzle with remaining cocktail sauce, top with a parsley leaf and serve with lemon wedges.