Marcus Wareing's Ultimate Prawn Cocktail with Tiger Prawns and a Crisp Chilli Garnish
For an elegant start to the evening, serve up these tiger prawn cocktails with a crisp chilli garnish. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Sauce:
For the Salad:
To Cook the Prawns:
To Garnish:
To Serve:
Method
Step 1
To make the sauce, mix the mayonnaise and ketchup together in a large bowl. Stir in the Tabasco, Worcestershire sauce and a generous pinch of both cayenne pepper and smoked paprika. Season with some salt and pepper to taste.
Step 2
Stir in the cooked and peeled prawns to the sauce.
Step 3
To cook the tiger prawns, heat a large non-stick frying pan with some olive oil over a medium heat, add the prawns to the hot pan, followed by the roughly chopped chillies, garlic (skin on) and a few knobs of butter. Fry the prawns for 1 minute on each side. Discard the garlic and chilli, and drain the prawns on kitchen roll.
Step 4
To make the garnish – heat a separate frying pan, add a little more olive oil and add the finely chopped garlic, red and green chillies and fry until slightly burnt. Drain on kitchen roll.
Step 5
For the salad, set aside 4 whole leaves of romaine lettuce (these will be used as a garnish later) and shred the remaining leaves into a bowl.
Step 6
To prepare the glasses for serving; separate the egg white into a small bowl and lightly whisk. In another small bowl / plate - mix the sea salt and paprika together. Dip your glasses into the egg white, followed by the salt mix to create a rim around each of the glasses.
Step 7
To serve – add a spoonful of sauce from the prawn mayo mix into each glass, followed by the chopped lettuce, then the prawns in sauce. Add a lettuce leaf to the side of each glass. Sprinkle the burnt chilli and garlic mix on top.
Step 8
Add each of your glasses to a side plate with a tiger prawn on the side, followed by a slice of soda bread with a generous slather of butter. Finish with a dusting of cayenne pepper to serve.
