Ingredients
Serves 4 people as a starter
- 200g cooked prawns or shrimps – 50g per person
- 1 cucumber
- 12 cherry tomatoes
- 4 spring onions
- 2 heads baby gem
- 3 sprigs mint
- 2 lemons
Marie rose sauce
- 1 lemon
- 20mls brandy
- 60g mayonnaise
- 60g crème fraiche
- 30g tomato ketchup
- Cayenne pepper
Method
- Prawns – to defrost the prawns, leave in a colander in a bowl in the fridge, when defrosted place on some kitchen towel to ensure that there is no excess water, dress the prawns in a little extra virgin olive oil and some lemon
- Marie rose sauce – In a clean bowl, add all the ingredients and whisk, season with cayenne and a little salt
- Salad garnish – peel, deseed and dice the cucumber, quarter the cherry tomatoes, finely chop 1 baby gem, and cut the other one in quarters the rocket in a clean mixing bowl, peel the other apple and slice, finely diced the shallot, dress the salad with a little olive oil and squeeze lemon
- Serve - Dress in a large martini glass by building the dish up, start with the salad the load on the prawns and nice big dollop of the Marie rose on top.
