Lots of people have a soft spot for this retro dish. We’ve seen prawn cocktail on our customer’s menus since the beginning of time! And it remains a festive favourite. Everyone loves to put their own stamp on this dish, here’s ours...
You will need...
Code
Product
Pack Size
For 4 Servings
52755
Lemon infused olive oil
500ml
2 Tbsp
19055
Chopped frozen garlic
250gm
1 tsp
68502
Cayenne pepper
500gm
To taste
89909
Shelless king prawns
1kg
8
From the fridge
Iceburg Lettuce
Half
23434
Frozen avocado slices
500gm
16 slices
From the fridge
Ripe Tomatoes
2
From the fridge
Cucumber
Half
99401
Frozen coldwater prawns
2kg
200gm
3133
Frozen smoked salmon slices
200gm
200gm
Marie Rose Sauce
Code
Product
Pack Size
For 4 Servings
99783
Mayonnaise
5ltr
3 Tbsp
72288
Natural yoghurt
4.5ltr
3 tbsp
2992
Tomato ketchup
2.55ltr
1 tbsp
From the pantry
Brady or Vodka
Splash
Garnish
Code
Product
Pack Size
For 4 Servings
From the pantry
Fresh mint
to garnish
From the pantry
Cress
to garnish
From the pantry
Lemon
to garnish
To make...
Sautee the shelless king prawns in a pan with olive oil, garlic and a good pinch of cayenne pepper until cooked through.
Mix up the Marie Rose sauce ingredients, add a pinch of the cayenne pepper for some added heat, a squeeze of lemon juice and season. Put your sauce into a drizzle bottle for easy service.
Place avocado into a bowl to defrost (this won’t take long).
Finely slice the lettuce, dice the tomatoes, cucumber and avocado slices then divde between 4 glasses or bowls.
Top with the defrosted smaller prawns and slices of smoked salmon. Drizzle over the Marie Sauce and sprinkle some more cayenne pepper over the top. Add 2 king prawns to the top of each cocktail and garnish with mint, cress and a lemon wedge.
Serve with your favourite wholemeal bread and butter. Our favourite is Sourdough Multigrain Boulot 86752 - 9x900gm
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