Serves 6
1 X 1 lb (454g) packet frozen
peeled prawns, thawed
4 rounded tablespoons mayonnaise
4 tablespoons tomato ketchup 4 tablespoons double cream
1 teaspoon Worcestershire sauce squeeze of lemon juice
chopped parsley, to garnish
Tomato aspic
juice of 1/2 lemon
1 tablespoon water
2 level tablespoons powdered gelatine
2 X 14 fl oz (415ml) tins tomato juice
1 level teaspoon castor sugar salt and freshly milled pepper
Drain the prawns thoroughly, otherwise the juices will dilute the dressing. Combine the mayonnaise, tomato ketchup, cream and Worcestershire sauce in a mixing bowl and add a squeeze of lemon juice to sharpen the flavour. Chill for at least 1 hour so flavours combine.
Put the lemon juice and water for the tomato aspic into a teacup, sprinkle in the gelatine and leave to soak for 5 minutes. Bring the tomato juice to the boil in a saucepan and draw off the heat. Add the soaked gelatine to the hot tomato juice and stir until dissolved. The heat of the pan will be sufficient. Add the sugar and season with salt and pepper. Pour into a wetted 11/2 pint (900ml) ring mould and chill until set firm.
Unmould tomato aspic on to a serving plate or into a serving bowl (contains the shape best). Fill the centre with the prawn mixture and sprinkle with chopped parsley. Serve with hot herb bread.
Variation: Instead of prawns, quartered hard-boiled eggs are nice in the dressing.