Prawn cocktail with lemon dressing
Prawn cocktail has stuck around for a reason – it's still the ideal light starter for so many occasions. This version from James Knappett is extra citrusy and refreshing thanks to the addition of lemon dressing and chunks of finely diced lemon.
Ingredients
Metric
Imperial
Lemon dressing
- 2g of lemon zest, microplaned
- 16g of rapeseed oil
- 3.5g of lemon juice
- 1 pinch of salt
- 1/4 tsp Chardonnay vinegar
Marie Rose sauce
- 40g of tomato ketchup
- 40g of mayonnaise
- 4g of brandy
- 3g of Worcestershire sauce
- 1/4 tsp Tabasco
To plate
- 16 large prawns, cooked
- 1 pinch of Espelette pepper
- 120g of iceberg lettuce, shredded
- 6g of mixed herb salad, such as tarragon, chervil, chives, curly endive, frisée
- 1 lemon, supremed and diced
- 4 lemon wedges
Method
Blend all the lemon dressing ingredients together with a hand blender
- 2g of lemon zest, microplaned
- 16g of rapeseed oil
- 3.5g of lemon juice
- 1 pinch of salt
- 1/4 tsp Chardonnay vinegar
Whisk all of the Marie Rose ingredients together in a bowl
- 40g of tomato ketchup
- 40g of mayonnaise
- 4g of brandy
- 3g of Worcestershire sauce
- 1/4 tsp Tabasco
Mix the iceberg lettuce with 20g lemon dressing and then adjust seasoning to taste
- 120g of iceberg lettuce, shredded
In a separate bowl, dress the prawns with 80g Marie Rose and check for seasoning
- 16 large prawns, cooked
Next, begin building your prawn cocktail by filling the bottom of a glass with the iceberg mix and lay over the prawns. If needed, dress with extra Marie Rose dressing on top
Sprinkle with the Espelette pepper
- 1 pinch of Espelette pepper
For the topping, mix the frisée with the mixed herbs, diced lemon and a touch of the lemon dressing. Form your desired shape and lay gently on top of the prawns
- 6g of mixed herb salad, such as tarragon, chervil, chives, curly endive, frisée
- 1 lemon, supremed and diced
Place the glass carefully on top of a small plate with a doily, and add the lemon wedge on the side
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