Classic prawn cocktail with toasted rustic bread
James Tanner's classic prawn cocktail has extra sweetness and crunch from crisp apple, plus an easy brandy-spiked marie-rose sauce.
Ingredients
For the marie-rose sauce
- 200²µ/7¼´Ç³ú mayonnaise
- 2-3 tbsp tomato ketchup
- pinch cayenne pepper
- squeeze lemon juice
- dash Tabasco, to taste
- dash Worcestershire sauce, to taste
- splash brandy, to taste
For the prawn cocktail
- ½ iceberg lettuce, finely chopped
- 250g/8¾oz cooked large and small peeled prawns
- cayenne pepper, to taste
- 4 slices Braeburn apple
- 4 sprigs fresh dill
- lemon wedges, to garnish
- 1 ciabatta, cut into thin slices and toasted
Method
For the marie-rose sauce, mix the mayonnaise, ketchup, cayenne pepper and lemon juice together in a large bowl. Season, to taste, with Tabasco, Worcestershire sauce and a splash of brandy. Stir to combine.
For the prawn cocktail, place a spoonful of marie-rose sauce into the bottom of four serving glasses. Divide the lettuce equally among the glasses. Spoon another layer of sauce on top.
Arrange the prawns on top and finish with a final spoonful of sauce (any remaining sauce can be covered and stored in the fridge for 2-3 days and used for other recipes).
Sprinkle with a little cayenne pepper, and top with a slice of apple and a sprig of dill. Garnish with a lemon wedge and serve with a slice of toasted ciabatta.
