Recipe Tip: British Classic: Prawn Cocktail with Marie Rose Sauce - Falstaff

Top Recipe for 6 Persons. All ingredients and tips for getting it right. This is such a classic - but for good reason. It is also quick to prepare.

Ingredients

• tablespoon mayonnaise (homemade if possible)
• 3 handful Romaine lettuce leaves
• tablespoon ketchup
• 1 teaspoon(s) Dijon mustard
• splash(es) Tabasco
• lemon juice
• 1 dash(es) Cognac
• 1 spring onion, finely chopped
• 600 g prawns, peeled, fresh or defrosted
• 6 lemon wedges
• paprika powder or cayenne pepper
• salt
• pepper

Steps

1. Season the mayonnaise with ketchup, Dijon mustard, Tabasco and Cognac as well as pepper, salt and lemon juice.
2. Wash, drain and pat dry the lettuce leaves, cut into fine strips, mix with the finely chopped spring onion and divide between six thick-walled wine glasses.
3. Place a generous spoonful of sauce on top of the lettuce, then divide the prawns evenly between the glasses.
4. Finish with another generous tablespoonful of sauce which should completely cover the fish. Chill for one to two hours.
5. Before serving, remove from the fridge, dust with a little paprika powder or cayenne pepper, garnish with lemon wedges and serve with freshly toasted brown bread and butter.