Classic Prawn Cocktail
with Marie- Rose Sauce and Baby Gem Lettuce
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
King Prawns
(Contains Crustaceans)
1 unit(s)
Lemon
64 grams
Mayonnaise
(Contains Egg, Mustard)
1 sachet(s)
Smoked Paprika
1 unit(s)
Baby Gem Lettuce
Not included in your delivery
½ tsp
Tomato Ketchup
½ tsp
Sugar for the Sauce
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
c) Once cooked, remove the pan from the heat and allow to cool while you prep the rest of the recipe. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
a) While the prawns cook, zest and quarter the lemon. Juice half the lemon into a large bowl. Set aside the remaining 2 wedges of lemon for the end.
b) In a medium bowl combine the mayo, ketchup and sugar for the sauce (see pantry for both amounts). Add a pinch of lemon zest, a pinch of smoked paprika (add more if you prefer) and half a tsp of lemon juice from the large bowl. Season with salt and pepper.
c) Trim the baby gem, halve lengthways, then thinly slice.
a) To the bowl of lemon juice, add the olive oil and sugar for the dressing, then season with salt and pepper. Add the lettuce to the lemon dressing and toss to coat.
b) Once the prawns are cooked, add them to the marie-rose sauce and mix to coat.
c) Divide the dressed lettuce between your serving glasses, then top with the prawns.
d) Sprinkle over a pinch of lemon zest and a pinch of smoked paprika, then serve with the remaining lemon wedges, on the side of the glass, for squeezing over, to finish.
