Lemon and Basil Prawn Cocktail Canapés with a Yoghurt and Sun Blush Tomato Dressing

A fab twist on the traditional Prawn Cocktail often served on Christmas Day.
Serve these canapés when guests arrive to whet their appetite for what’s to come!

Prep time: 10 mins
Serves: 6 (2 per person)
Chill: 30mins

prawn canapesIngredients:

12 Large cooked jumbo king prawns
200g Fresh peeled prawns.
2 Lemons
50g Chopped sun blush tomatoes
150g 0% TOTAL Greek Yoghurt
12 Chinese style bamboo skewers
A sprig of fresh basil


1. In a bowl grate the zest and juice of one lemon then add the chopped basil, yoghurt and chopped sun blush tomatoes. Season to taste.

2. Place a skewer into each of the jumbo king prawns.

3. Mix the peeled prawns in with the yoghurt mixture.

4. Pile the prawn mix onto the prawn skewers and garnish with a basil leaf.

5. To serve, arrange on a large platter and garnish with lemon and herbs.


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