Tiger prawns, baby gem let­tuce and Marie Rose sauce Twist with a kick

The Herald Magazine - - etc BRIAN MAULE CHEF -

YOU’LL al­ways find prawns in our fridge, even though they don’t last long – I would say it’s our fam­ily-of-five’s favourite shell­fish. In fact, my lot wold eat this dish ev­ery day if they could.

Be­low is my take on the tra­di­tional prawn cock­tail with a twist and a slight kick.

Serves 4 24 prawns 1pkt baby gem let­tuce 12 cherry toma­toes

½ cu­cum­ber 3 shal­lots Sprig of dill

May­on­naise Tabasco Worcester sauce To­mato ketchup Dou­ble cream Start­ing with the baby gem, cut off the core, then pull the leaves off sep­a­rately, wash and dry. Cut the toma­toes in half.

Peel and slice the shal­lots thinly into rings and slice the cu­cum­ber thinly.

Put the may­on­naise in a bowl, add to­mato ketchup and mix well. Add the tabasco and Worcester sauce and a lit­tle dou­ble cream. You are look­ing for a coat­ing with a shiny con­sis­tency.

Put the baby gem leaves in a bowl, add a lit­tle of the sauce and mix un­til the leaves are lightly coated.

Place on the bot­tom of the plate and put the prawns in the leaves. Pour the sauce over the prawns, sprin­kle some shal­lots on top, with cu­cum­ber to the side, then a few toma­toes over and around. Place a nice sprig of dill on top and serve.

Brian Maule at Chardon d’Or Restau­rant, 176 West Re­gent Street, Glas­gow, G2 4RL Tele­phone 0141 248 3801 email: info@ bri­an­maule.com web­site: www.bri­an­maule.com

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