Prawns with a Marie Rose Dip
Makes 1 serving

INGREDIENTS
120 g Cooked prawns, peeled (Cooked weight, as sold chilled.)
40 g Greek yogurt, 0% fat
2 tsp (10 g) Light mayonnaise
2 tsp (10 g) Tomato ketchup
40 g Little gem lettuce
A squeeze Lemon juice
A pinch Paprika
A dash Hot sauce

METHOD
1. Stir the yogurt, mayonnaise and ketchup together, then season with lemon, paprika and a dash of hot sauce. Taste it; it should be sharp.
2. Pat the prawns dry on kitchen paper. Wet prawns slide off the sauce.
3. Pile them onto the little gem leaves with the dip alongside.

Contains milk, eggs, crustaceans and mustard.

RECIPE NOTES
Yogurt takes the place of most of the mayonnaise. The 10 g of light mayonnaise that remains is there for texture and could go.
Cooked prawns from the chiller are the denser food at 85 kcal per 100 g and 20 g of protein. Raw ones would need cooking and lose about a quarter of their weight.

Full recipe: https://www.getfuel8.com/recipes/prawns-marie-rose-dip
