Pint of prawns

pint of prawns

Serves 4

  • 1 free-range egg yolk

  • 1 teaspoon Dijon mustard

  • 600 ml extra virgin olive oil

  • tomato ketchup

  • Worcestershire sauce

  • brandy

  • 2 lemons, plus extra lemon halves to serve

  • 1 red chilli

  • a few fresh parsley or thyme stalks

  • 20 big fat raw prawns, from sustainable sources, ask your fishmonger

  • 12 raw langoustines, from sustainable sources, ask your fishmonger

Make the sauce by whisking the egg yolk and mustard in a bowl, then add the oil drop by drop. After blending in a quarter of the oil, add the rest more quickly, whisking all the time. Season with sea salt, pepper, a dash each of ketchup, Worcestershire sauce, brandy and a squeeze of lemon juice.



Heat a large pan of salted water and add the lemon zest (use a vegetable peeler to get big strips) and remaining juice with the chilli and the herb stalks. When the water is boiling, cook the prawns and langoustines in 3 batches for 2–3 minutes, until they turn pink, curl slightly and are cooked all the way through. Drain well and allow to cool before chilling in the fridge. Discard the chilli, lemon zest and herb stalks.



Pile the prawns and langoustines into 4 pint glasses and serve with the sauce, crusty bread and butter, lemon halves, finger bowls and pints of bitter!

Nutritional Information

Pint of prawns

With homemade Marie Rose sauce for dunking

0 foodies cooked this
This British classic is perfect for summer – enjoy them the pub way with a pint of the real stuff!
Serves 4
20m (plus chilling time)
Super easy
Method

This is a British summer classic – genius with a pint of beer on a hot afternoon! If you've no time to make the Marie Rose sauce, buy mayo and add the flavourings.

Make the sauce by whisking the egg yolk and mustard in a bowl, then add the oil drop by drop. After blending in a quarter of the oil, add the rest more quickly, whisking all the time. Season with sea salt, pepper, a dash each of ketchup, Worcestershire sauce, brandy and a squeeze of lemon juice.

Heat a large pan of salted water and add the lemon zest (use a vegetable peeler to get big strips) and remaining juice with the chilli and the herb stalks. When the water is boiling, cook the prawns and langoustines in 3 batches for 2–3 minutes, until they turn pink, curl slightly and are cooked all the way through. Drain well and allow to cool before chilling in the fridge. Discard the chilli, lemon zest and herb stalks.

Pile the prawns and langoustines into 4 pint glasses and serve with the sauce, crusty bread and butter, lemon halves, finger bowls and pints of bitter!

Nutritional Information Amount per serving:
  • Calories 1604 80%
  • Carbs 3.9g 2%
  • Sugar 1.7g 2%
  • Fat 153.9g 219%
  • Saturates 22.7g 113%
  • Protein 50.8g 112%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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