Classic Prawn Cocktail
This recipe featured as part of James' mayonnaise masterclass. Once you've made your own mayonnaise you can add brandy, tabasco, ketchup and Worcestershire sauce to make your Marie Rose Sauce! Yum!
Ingredients
- 300g raw peeled shrimps, de veined
For the mayonnaise:
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
For the Marie Rose sauce:
- 1 tsp brandy
- A few drops Tabasco, to taste
- 1 tsp Worcestershire sauce
- 2 tablespoons tomato ketchup
To serve:
- Lettuce
- Salad cress
- Buttered brown bread
Method
Roast the prawns at 200°C for 2 minutes until pink then allow to cool and chill.
To make the mayonnaise: whisk together the egg yolks, mustard and vinegar then slowly add the oil in a drizzle whisking continuously. When the mixture is thick add the lemon juice and zest then whisk again.
Mix all the remaining ingredients into the mayo to make a Marie Rose sauce.
Pile the lettuce into dishes, top with prawns and a dollop of sauce.
Sprinkle over cress.
Ingredients
- 300g raw peeled shrimps, de veined
For the mayonnaise:
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
For the Marie Rose sauce:
- 1 tsp brandy
- A few drops Tabasco, to taste
- 1 tsp Worcestershire sauce
- 2 tablespoons tomato ketchup
To serve:
- Lettuce
- Salad cress
- Buttered brown bread
Method
Roast the prawns at 200°C for 2 minutes until pink then allow to cool and chill.
To make the mayonnaise: whisk together the egg yolks, mustard and vinegar then slowly add the oil in a drizzle whisking continuously. When the mixture is thick add the lemon juice and zest then whisk again.
Mix all the remaining ingredients into the mayo to make a Marie Rose sauce.
Pile the lettuce into dishes, top with prawns and a dollop of sauce.
Sprinkle over cress.
