Prawn cocktail
Homemade Marie Rose sauce
Prawn cocktail
Homemade Marie Rose sauce
Serves 4 as a starter
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 366 18%
-
Fat 31.7g 45%
-
Saturates 4.7g 24%
-
Sugars 4.4g 5%
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Protein 12.8g 26%
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Carbs 4.9g 2%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Union Jacks
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Ingredients
- olive oil
- ½ a clove of garlic
- cayenne pepper
- 8 unpeeled, large, raw tiger prawns
- ¼ of an iceberg lettuce
- ¼ of a cucumber
- 1-2 ripe tomatoes
- 1 sprig of fresh mint
- 1 small punnet of salad cress
- 50 g peeled little prawns
- 100 g mixed white and brown crabmeat
- 50 g brown shrimps , optional
- 1 lemon
- MARIE ROSE SAUCE
- ½ a lemon
- 1 swig of brandy
- 1 pinch of cayenne pepper
- 1 heaped teaspooon ketchup
- 4 tablespoons free-range mayonnaise
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Recipe From
Jamie Magazine
By Union Jacks
Tap For Ingredients
Method
- Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
- Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
- For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
- Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
- Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
- Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.
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Recipe From
Jamie Magazine
By Union JacksRelated video
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited