Posh Double King Prawn Cocktail Brioche Sub
with Marie-Rose Sauce and Smoky Potato Wedges
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our King Prawn Cocktail Brioche Sub piles a soft brioche roll with a prawn cocktail style filling, complete with Marie-Rose sauce. Serve with smoky potato wedges for extra cosiness.
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
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
1 unit(s)
Lemon
64 grams
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Medium Tomato
300 grams
King Prawns
(Contains Crustaceans)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
40 grams
Wild Rocket
Not included in your delivery
½ tbsp
Tomato Ketchup
¼ tsp
Sugar for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over half the paprika, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, zest the lemon, then cut into quarters.
In a medium bowl, combine the mayo, a pinch of lemon zest, a good squeeze of lemon juice, a pinch of the remaining paprika (reserve a pinch more for the garnish), tomato ketchup and sugar for the sauce (see pantry for both amounts). Season with salt and pepper.
Taste your Marie-Rose sauce and season with more salt, pepper and lemon juice if needed. Set aside.
In another medium bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Cut the tomato into 1cm chunks and pop into the dressing bowl. Mix together and set aside.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
Once cooked, remove the pan from the heat and allow the prawns to cool a little. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
A few mins before the wedges are ready, slice the buns down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.
Meanwhile, add the prawns to the bowl of Marie-Rose sauce and stir to coat.
Transfer the warmed buns to your plates and fill with a handful of rocket leaves.
Spoon the prawn cocktail on top. Sprinkle over the reserved paprika as a garnish.
Add the remaining rocket to the tomato and toss together.
Serve the wedges and salad alongside, as well as any remaining lemon wedges for squeezing over.
Enjoy!
