Together
By Jamie Oliver
Perfect prawn cocktails
Cocktail sauce, avo, tomatoes & crispy pancetta crumbs
Not Too Tricky
serves 6
Recipe From
Ingredients
1 clove of garlic
4 rashers of higher-welfare smoked pancetta
olive oil
100g breadcrumbs
3 tablespoons free-range mayonnaise
3 tablespoons natural yoghurt
3 tablespoons tomato ketchup
1 lemon
Worcestershire sauce
Tabasco sauce
2 little gem lettuces
1 cucumber
200g ripe cherry tomatoes
1 punnet of cress
1 ripe avocado
100g cooked brown shrimp, from sustainable sources
200g cooked peeled prawns, from sustainable sources
cayenne pepper
Top Tip
A good fishmonger will have a nice selection of prawns – I like to use a mixture here, even a few smoked ones would be great. Have fun with it.
Method
- Peel the garlic and finely chop with the pancetta, then place in a non-stick frying pan on a medium heat with 1 teaspoon of olive oil. Add the breadcrumbs and fry until crunchy and golden, tossing regularly. Leave to cool.
- For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice and a dash each of Worcestershire and Tabasco sauce, then season to perfection, tasting and tweaking.
- Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress.
- Halve and destone the avocado, squeeze the flesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection.
- Line up six clean wide-necked jam jars or glasses ready to fill. Divide the lettuce between them, followed by the cucumber and tomatoes, gently pressing down as you build the layers.
- Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon over the blitzed avo, cover and you’re done.
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