In the kitchen - Dec/Jan 2021
Prawn cocktail
Prawn cocktail
This old-school prawn cocktail will make a great starter for your Christmas lunch. It is fresh and light - just perfect for a hot summer’s day.Ingredients
- olive oil
- ½ a clove of garlic
- cayenne pepper
- 8 unpeeled, large, raw tiger prawns
- ¼ of an iceberg lettuce
- ¼ of a cucumber
- 1 or 2 ripe tomatoes
- 1 sprig of fresh mint
- 50 g peeled little prawns
- 100 g canned shredded crabmeat
- 1 lemon
- ½ a lemon
- 1 swig of brandy
- 1 pinch of cayenne pepper
- 1 heaped teaspoon tomato sauce
- 4 tablespoons mayonnaise
- Heat a splash of olive oil in a pan over 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.
- 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 to squeeze over the cocktail.
Janina Clinning
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