Description
A classic appetizer, elevated.
Beautiful prawns in a vibrant Marie Rose sauce.
Ingredients
Units
Scale
- 6 large cooked tiger prawns, peeled, deveined, heads and tails removed
- 1 head baby lettuce
- 1/3 cups (79 ml) mayonnaise
- 2 tablespoons ketchup
- 1.5 teaspoons Cognac Brandy
- 1.5 tablespoons lemon juice
- 1.5 teaspoons Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Tabasco, or to taste
- 1 tablespoons salmon caviar
- 1 tablespoons chives, finely chopped
- 2 lemon wedges
- Maldon Sea Salt flakes
- Freshly ground white pepper
Instructions
- Separate the lettuce leaves, keeping small leaves for the cocktail dish and discarding larger leaves.
- Toss the lettuce leaves in 1 tablespoon of fresh lemon juice and season generously with sea salt flakes.
- Combine mayonnaise, ketchup, remaining lemon juice, Worcestershire sauce, Cognac Brandy, mustard, and Tabasco to make 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.
Notes
- For best flavor, use high-quality mayonnaise and ketchup.
- If Cognac is unavailable, substitute dry sherry or a splash of white wine.
- Store leftover Marie Rose sauce in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 150