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
- tablespoonmayonnaise (homemade if possible)
- 3 handfulRomaine lettuce leaves
- tablespoonketchup
- 1 teaspoon(s)Dijon mustard
- splash(es)Tabasco
- lemon juice
- 1 dash(es)Cognac
- 1spring onion, finely chopped
- 600 gprawns, peeled, fresh or defrosted
- 6lemon wedges
- paprika powder or cayenne pepper
- salt
- pepper
Instructions
Step 1
Season the mayonnaise with ketchup, Dijon mustard, Tabasco and Cognac as well as pepper, salt and lemon juice.Step 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.Step 3
Place a generous spoonful of sauce on top of the lettuce, then divide the prawns evenly between the glasses.Step 4
Finish with another generous tablespoonful of sauce which should completely cover the fish. Chill for one to two hours.Step 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.