"Call them tapas. Call them mezze. Call them snacks. The beauty of these small dishes is their versatility. They're as much your friend when you're entertaining as when you're dining à deux."This is a 15 mins prep entrée.
For cocktail sauce, I mixed honey musturd, Tabasco, finely chopped mint leaves and coriander leaves, extra-virgin olive oil, dry white wine, white wine vinegar and egg yolks.
Then I left prawn in boiled water for about 5 mins till them were just cooked.
For presentation, I arranged baby Mediterranean salad leaves and sliced avocado in glass, then divided prawns between glasses, dizzed over cocktail sauce.
Could anything be simpler than this? I highly doubt. :)
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