Prawn cocktail baby gem cups
These pretty prawn cocktail cups are filled with juicy prawns bound in a rich mayonnaise made with a prawn infused oil - this makes an extra-flavourful sauce and also makes sure none of the prawn flavour is wasted! They’re topped with crunchy sesame panko flavoured with paprika and parsley. They work just as well as a starter to enjoy standing up with drinks as they do as part of a sit down menu.
Ingredients
Metric
Imperial
- 700g of large prawns, raw, with heads and shells on
- 3 baby gem lettuces, leaves separated and cleaned
- 1 tsp paprika
Homemade mayonnaise
- 2 large egg yolks
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
- 250ml of neutral oil
- salt
- freshly ground black pepper
Marie rose sauce
- 150g of homemade mayonnaise
- 2 tbsp of tomato ketchup
- 1 tbsp of lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp brandy, optional
- 1 pinch of cayenne pepper
Salted sesame panko
- 20ml of olive oil
- 1 handful of Panko breadcrumbs
- 1 handful of sesame seeds
- 1 pinch of salt
Garnish
- 1 handful of parsley leaves
Method
Start by preparing the prawns. Remove the heads and shells, saving the heads. Devein prawns and set aside
- 700g of large prawns, raw, with heads and shells on
Next, sauté the prawn heads in oil until they are cooked, red and aromatic
Add 100ml water to the pan with the prawns and simmer for 10 minutes
Add the heads to a small blender with the water and blitz for a minute or so. Pass through a fine sieve
Next, make the sesame panko topping. Heat the olive oil over a medium heat then add in the panko breadcrumbs, sesame seeds and salt. Fry off the breadcrumbs in the oil until golden brown, then set aside
- 20ml of olive oil
- 1 handful of Panko breadcrumbs
- 1 handful of sesame seeds
- 1 pinch of salt
For the mayonnaise, first whisk together the egg yolks, mustard and lemon juice. Slowly add in the oil, starting with just a few drops at a time, while whisking until the mixture starts to thicken and the oil is emulsified
- 2 large egg yolks
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
- 250ml of neutral oil
Speed up the pouring slightly, so you have a very thin but constant stream of oil, and keep whisking until you have a thick mayonnaise. Stir in 2 tablespoons prawn liquid then season, adjusting the salt, mustard and lemon juice to taste
To make the Marie Rose sauce, mix together 150ml mayonnaise, ketchup, lemon juice, Worcestershire sauce, brandy (if using) and cayenne
- 2 tbsp of tomato ketchup
- 1 tbsp of lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp brandy, optional
- 1 pinch of cayenne pepper
Next, poach the prawns. Cook the prawns in simmering water for 2–3 minutes until pink, then remove from the water and let cool
Set aside half the prawns, then slice the other half into chunks
Mix the sliced prawns with 3 tablespoons of the Marie rose sauce
To serve, place the chopped prawns in the lettuce cups and top with the whole prawns. Drizzle with extra Marie rose sauce then sprinkle with paprika, panko and parsley
- 3 baby gem lettuces, leaves separated and cleaned
- 1 tsp paprika
- 1 handful of parsley leaves
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