published
in Recipes
Ingredients
- 200g (7oz) crayfish tails, drained
- 6 spring onions, finely sliced
- ½ head iceberg lettuce, shredded
- 2 heads red chicory, shredded
- 250g (9oz) Marie Rose sauce (we used Delouis Fils, from Waitrose)
- 300g (10oz) cooked king prawns, tails left on
- lemon juice, for drizzling
you will need
- 6 sundae glasses
Method
Layer the crayfish in the glasses and top with the spring onions, iceberg, chicory, Marie Rose sauce and prawns. Drizzle with lemon juice, season and serve.