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Prawn cocktail
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Total Time:
15 minutes
15 minutes
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
- ½ a lemon
- 1 swig of brandy
- 1 pinch of cayenne pepper
- 1 heaped teaspooon ketchup
- 4 tablespoons free-range mayonnaise
Instructions:
- - Heat oil in a pan over high heat. Crush and add garlic, then stir in a pinch of cayenne pepper and tiger prawns (butterfly if desired). Cook prawns for 3-4 minutes until done. Set aside. - For the Marie Rose sauce, mix lemon juice with remaining ingredients, keep aside. - Prepare lettuce, cucumber, tomato, and mint leaves. Layer in bowls or jars with most of the cress. - Top with peeled prawns, spoon over Marie Rose sauce, add crabmeat, shrimp (if using), and more cress. Sprinkle with a pinch of cayenne pepper and garnish with a hot prawn on the side. Serve with lemon wedges.