Description
This prawn cocktail recipe is fresh and beautiful, boasting a blushing color from the Marie Rose sauce.
Ingredients
Scale
- 6 large cooked tiger prawns, peeled, deveined, heads and tails removed
- 1 head of baby lettuce
Marie Rose Sauce
- 1/3 cup mayonnaise
- 2 tablespoon ketchup
- 1.5 teaspoon Cognac Brandy
- 1.5 tablespoons lemon juice
- 1.5 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Tabasco, or to taste
Garnish
- 1 tablespoons salmon caviar
- 1 tablespoons chives, finely chopped
- 2 lemon wedges
Seasoning
- Maldon Sea Salt flakes
- Freshly ground white pepper
Instructions
Method
- Separate the lettuce leaves, separating small leaves from large ones. Keep the small, more beautiful leaves for the cocktail dish, and discard the larger leaves.
- Toss the lettuce leaves in 1 tablespoon of fresh lemon juice and season generously with sea salt flakes.
- Combine the mayonnaise, ketchup, remaining lemon juice, Worcestershire sauce, Cognac Brandy, mustard, and Tabasco for the Marie Rose sauce—Season well with freshly ground white pepper.
- To assemble, divide lettuce onto 4 small plates, top with prawn tails, Marie Rose sauce, salmon caviar, and sprinkle with chives. Serve with one lemon wedge each.
- Prep Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2