British Classic: Prawn Cocktail with Marie Rose Sauce
This is such a classic - but for good reason. It is also quick to prepare.
Ingredients (6 servings) | ||
---|---|---|
4-5 | tablespoon(s) | mayonnaise (homemade if possible) |
3 | handful | Romaine lettuce leaves |
1-2 | tablespoon(s) | ketchup |
1 | teaspoon(s) | Dijon mustard |
4-5 | splash(es) | Tabasco |
lemon juice | ||
1 | pinch(es) | Cognac |
1 | spring onion, finely chopped | |
600 | prawns, peeled, fresh or defrosted | |
6 | lemon wedges | |
paprika powder or cayenne pepper | ||
salt | ||
pepper |
- Season the mayonnaise with ketchup, Dijon mustard, Tabasco and Cognac as well as pepper, salt and lemon juice.
- Wash, drain and pat dry the lettuce leaves, cut into fine strips, mix with the finely chopped spring onion and divide between six thick-walled wine glasses.
- Place a generous spoonful of sauce on top of the lettuce, then divide the prawns evenly between the glasses.
- Finish with another generous tablespoonful of sauce which should completely cover the fish. Chill for one to two hours.
- Before serving, remove from the fridge, dust with a little paprika powder or cayenne pepper, garnish with lemon wedges and serve with freshly toasted brown bread and butter.