Prawn Cocktail and Seed Pita Crisps
Ingredients
2 Lebanese cucumbers
2 large stalks celery
2 baby cos lettuce, shredded
1 kg cooked tiger prawns, peeled and deveined, with tails intact
Lemon wedges and fresh dill sprigs, to garnish
3 small lite pita pockets
3 tsps olive oil
2 tbsp sunflower seeds
1 tblsp sesame seeds
1 tsp fennel seeds
1 tsp sea salt flakes
2/3 cup light sour cream
1/3 cup light thickened cooking cream
1 tbsp horseradish cream
1 tbsp lemon juice
1 tbsp chopped fresh dill
Method
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To make crisps, cut pita into very thin wedges. Toss in a bowl with the remaining ingredients. Spread in a single layer over a large oven tray lined with baking paper.
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Cook in a moderately slow oven (160C) for about 15 minutes, or until crisp. Cool.
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To make the dressing, whisk all ingredients with 1 tbsp of water in a jug until combined.
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Using a vegetable peeler, peel cucumbers and celery lengthways into long, thin ribbons.
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To serve, divide lettuce, prawns, cucumber, celery and pita crisps among serving plates. Garnish with lemon and dill. Serve with dressing.