Prawn Cocktail
Prawns in a rich, homemade Marie Rose sauce with brandy, lemon and a touch of heat, layered over crisp lettuce and finished with cayenne and mustard cress. Serve with buttered brown bread!
Ingredients
- 600g cooked prawns peeled
- 4 whole cooked prawns shell on for garnish
Mayonnaise
- 3 egg yolks
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 300ml vegetable oil
Sauce 1
- 1 tsp Worcestershire sauce
- 4 dashes of Tabasco sauce
- 15ml brandy
- 75ml tomato ketchup
- Squeeze of lemon
To serve
- 1 lemon
- 1 l butterhead lettuce
- 1 punnet mustard cress
- ½ tsp cayenne pepper
- 4 slices of brown bread, buttered
Method
Place the egg yolks and mustard into a food processor and blend until pale and creamy. With the motor running, pour in the vinegar and oil in a steady stream, until the mayonnaise is thick.
Then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice, ajust seasoning to taste and mix well. Cut the remaining lemon into 4 wedges.
Place the salad leaves into the serving glasses, combine the peeled prawns with a few tablespoons of the dressing and seaon to taste add ontop of the top with the remaining sauce a pinch of cayenne sprinkle with mustard cress
Serve alongside the cocktail with the lemon wedge and the prawn hung over the glass edge with brown bread on the side.
Ingredients
- 600g cooked prawns peeled
- 4 whole cooked prawns shell on for garnish
Mayonnaise
- 3 egg yolks
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 300ml vegetable oil
Sauce 1
- 1 tsp Worcestershire sauce
- 4 dashes of Tabasco sauce
- 15ml brandy
- 75ml tomato ketchup
- Squeeze of lemon
To serve
- 1 lemon
- 1 l butterhead lettuce
- 1 punnet mustard cress
- ½ tsp cayenne pepper
- 4 slices of brown bread, buttered
Method
Place the egg yolks and mustard into a food processor and blend until pale and creamy. With the motor running, pour in the vinegar and oil in a steady stream, until the mayonnaise is thick.
Then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice, ajust seasoning to taste and mix well. Cut the remaining lemon into 4 wedges.
Place the salad leaves into the serving glasses, combine the peeled prawns with a few tablespoons of the dressing and seaon to taste add ontop of the top with the remaining sauce a pinch of cayenne sprinkle with mustard cress
Serve alongside the cocktail with the lemon wedge and the prawn hung over the glass edge with brown bread on the side.
