Prawn Cocktail With Marie Rose Sauce
This dish combines succulent tiger prawns with a zesty cocktail sauce, creating a refreshing and flavorful appetizer. The prawns are poached to perfection and served in elegant martini glasses, making it a stylish and delicious addition to any gathering.
— Constant Cookbook
Ingredients
- , to taste lemon juice
- malt vinegar
- 20 x raw tiger prawns
- 1 Little Gem lettuce
- 1 sprig fresh thyme
- , to serve cayenne pepper
- ½ lemon
- 1 tbsp Worcestershire sauce
- 5 tbsp tomato ketchup
- few drops Tabasco
- 2 pinches smoked paprika
- ½ tsp paprika
- 1 tbsp double cream
- 4 tbsp mayonnaise
- 1 pinch cayenne pepper
- pinch salt
- 1 tsp cracked black pepper
Instructions
- Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.
- Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).
- Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.
- For the sauce, mix all the sauce ingredients together.
- To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.
- Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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