Prawn cocktail recipe | Homemade prawn cocktail

Prawn cocktail

Homemade Marie Rose sauce

Prawn cocktail recipe | Homemade prawn cocktail

15 mins

Super easy

serves 4

nutrition per serving

366

Calories


31.7g

Fat


4.7g

Saturates


4.4g

Sugars


12.8g

Protein


4.9g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Union Jacks

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

50g peeled little prawns

100g mixed white and brown crabmeat

optional: 50g brown shrimps

1 lemon

MARIE ROSE SAUCE

½ a lemon

1 swig of brandy

1 pinch of cayenne pepper

1 heaped teaspoon ketchup

4 tablespoons free-range mayonnaise

Method

  1. 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).
  2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
  3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
  4. 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.
  5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
  6. 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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