Wednesday, June 20, 2012


Prawn Cocktail 

 Course Appetizers and Starters, Cuisine European, Serves 4, Cooking-Time 0hrs 0 mins


  • 250g cooked small peeled prawns
  • 1 avocado
  • 1 lemon
  • 200g mayonnaise
  • 2-3 tbsps tomato ketchup
  • pinch cayenne pepper
  • dash tabasco
  • dash worcestershire sauce
  • splash brandy
  • ½ iceberg lettuce
1. Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern.

2. Squeeze each half generously with lemon juice to prevent it from dis-colouring.

3. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl.

4. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.

5. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.

6. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.

 This prawn cocktail recipe is a real 1970's classic 


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