- 20 baby gem lettuce leaves
- 150g of prawns, cooked
- 1 avocado
- smoked paprika
- lemon wedges
- MARIE ROSE SAUCE
- 2 tbsp of mayonnaise
- 2 tbsp of ketchup
- 1/4 tsp Worcestershire sauce
- Tabasco
- lemon juice
- 1 dash of brandy, (optional)
- salt
- pepper
Place the baby gem leaves in a bowl of iced water whilst you prepare the rest of the canapés. This will crisp up the leaves, giving them more structure to hold the filling, as well as a pleasing crunch
Mix the ingredients for the Marie Rose sauce together. Taste and season with lemon juice, salt and pepper
Mix the prawns through the sauce to evenly coat them
Dice the avocado into 1cm cubes and dress with a little lemon juice. This will lift the flavour and help prevent discolouration
Pat dry the baby gem leaves and spoon on some diced avocado followed by a spoonful of prawns
Finish with a light dusting of paprika and serve on a plate with some lemon wedges