Prawn Cocktail – Oliver Dunne

Prawn Cocktail with Mango & Lime

Ingredients

  • 300 g Dublin bay prawns
  • 1 ripe mango
  • 4 spring onions
  • 1 cucumber
  • 2 bay gem lettuce
  • 2 limes

Vinaigrette

  • 100 ml olive oil
  • 100 ml groundnut oil
  • 10 ml balsamic
  • 2 sprig basil
  • 2 sprig tarragon
  • 1 sprig thyme
  • 1 small bay leaf
  • 4 peppercorns crushed
  • 1 shallot finely sliced
  • ½ garlic clove
  • 1 pinch sea salt

Sauce Marie Rose

  • 4 tblsp mayonnaise
  • 1 tblsp tomato ketchup
  • 1 dash Tabasco
  • 1 pinch cayenne pepper
  • 1 dash Worcestershire sauce

Mayonnaise

  • 3 egg yolk
  • 1 tblsp white wine vinegar
  • 1 tblsp Dijon mustard
  • 1 tblsp hot water
  • 300 ml olive oil
  • A few drops lemon juice
  • Seasoning

Directions

  1. Blanch the prawns in rapidly boiling water for one minute & put straight onto an ice bath. When the prawns are cold, peel & leave in fridge until serving.
  2. For the mayonnaise – whisk the egg yolks, vinegar, mustard & seasoning together, then slowly add the oil, whisking continuously.  When all the oil has been added, add some water to adjust the consistency and lemon juice to taste.
  3. To make the vinaigrette – warm the oils together and pour over all the other ingredients in a sealable jar & store in the fridge shaking every day for one week.
  4. To assemble – slice the mango, cucumber, spring onions & a little lettuce & mix with some vinaigrette & spoon into the bottom of your serving glass.
  5. Divide the prawns between the four glasses & spoon over some Marie Rose sauce.
  6. Serve with lime wedge & lightly dust with cayenne pepper.
4.00 avg. rating (76% score) - 2 votes

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