Classic prawn cocktail with Marie Rose sauce
Prep time 20 mins
Serves 4
1
"I’ve been making prawn cocktails for over 40 years when I was 13 years old," says Sean Connelly of Sydney's Parlour restaurant. "My prawn cocktail is a plated loose salad rather than chopped up and packed into a coupe glass. Each leaf is coated in lemon and sea salt which adds another element to the salad. It really does make your palate pop. For a classic Marie Rose sauce use a whole egg mayo and give it a beautiful pink blush with ketchup and a splash of Cognac. Look for very large firm Yamba prawns and finish with salmon roe that pops in your mouth like popping candy."
12 large cooked prawns, peeled, deveined, heads and tails removed
2 baby cos lettuce
2 tbsp salmon roe
2 tbsp chives, finely chopped
Lemon cheeks, to serve
MARIE ROSE SAUCE
2/3 cup egg mayonnaise
¼ cup tomato sauce (ketchup)
1 tbsp Cognac
3 tbsp lemon juice
3 tsp Worchestshire sauce
1 tsp Dijon mustard
1/2 tsp tabasco, or to taste
1 Separate the cos lettuce leaves. Separating small leaves from large. Keep small more beautiful leaves for the cocktail and disregard the larger leaves.
2 Toss the lettuce leaves in 2 tbsp lemon juice and season generously with sea salt flakes.
3 For Marie Rose sauce, combine the mayonnaise, tomato sauce, remaining lemon juice, Worchestershire, Cognac, mustard and tabasco. Season well with freshly ground white pepper.
4. To assemble, divide lettuce on to 4 small plates, Top with prawns, spoon Marie Rose sauce over, then garnish with roe and chives.
INGREDIENTS
METHOD
Recipe Sean Connelly of Parlour and image courtesy of Electric Collective.
