Jamie Oliver

Pint of prawns

With homemade Marie Rose sauce for dunking

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Pint of prawns

Serves 4
Cooks In20 minutes plus chilling time
DifficultySuper easy
Nutrition per serving
  • Calories
    1472
    74%
  • Fat
    144.4g
    206%
  • Saturates
    20.9g
    104%
  • Protein
    41.3g
    92%
  • Carbs
    1g
    0%
  • Sugar
    1g
    1%
  • Salt
    5.83g
    97%
  • Fibre
    0.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    1472
    74%
  • Fat
    144.4g
    206%
  • Saturates
    20.9g
    104%
  • Protein
    41.3g
    92%
  • Carbs
    1g
    0%
  • Sugar
    1g
    1%
  • Salt
    5.83g
    97%
  • Fibre
    0.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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Method

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!

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