Old School Prawn Cocktail
Prepared by Aléza
Recipe by Janina Clinning
Ingredients
For the cocktail
For the sauce
This old-school prawn cocktail will make a great starter for your Christmas lunch. It’s fresh and light and just perfect for a hot summer’s day.
Method
Heat a splash of olive oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside. No fry the little prawns in the pan too for a few minutes. Set aside.
For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars.
Add the peeled prawns, dollop with Marie Rose sauce and finish with crabmeat.
Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.
Tip from Aléza
I peeled the tiger prawns too before I fried them.
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