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