Although prawn cocktail might seem a bit dated, it has enjoyed a resurgence in popularity in recent years. Made properly with fresh ingredients, it can make an elegant yet simple starter that no one will forget in a hurry.
Ingredients
Serves 4
Marinated cherry tomatoes:
- 10 small cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- dash of balsamic vinegar
Marie Rose sauce:
- 4 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 1 tbsp extra virgin olive oil
- ½ tsp prepared English mustard
- dash of Tabasco
- dash of Worcestershire sauce
- squeeze of lemon juice
Guacamole:
- 2 ripe Hass avocados
- 2 tbsp mayonnaise
- juice of 1 lime
To serve:
- 20 small Little Gem lettuce leaves, trimmed
- 4 lemon wedges
- 20 large Dublin Bay prawns, cooked and peeled
- small handful of fresh chives, cut into 5cm (2in) pieces
- sea salt and freshly ground black pepper
Method
- To make the marinated tomatoes, place the cherry tomatoes in a bowl and season generously. Sprinkle over the olive oil and balsamic vinegar.
- Cover with clingfilm and set aside at room temperature for at least 10 minutes (or up to 1 hour is fine) to allow the flavours to mingle.
- To make the Marie Rose sauce, whisk together the mayonnaise, ketchup, olive oil, mustard, Tabasco and Worcestershire in a bowl. Season to taste and add a squeeze of lemon juice. Cover with clingfilm and chill until needed.
- To make the guacamole, cut the avocados in half and remove the stones. Put the flesh in a bowl and mash to a purée. Stir in the mayonnaise and lime juice and season to taste. Cover with cling film and chill for up to 2 hours.
- To serve, arrange 5 Little Gem lettuce leaves on each serving plate and put a lemon wedge in the middle of each plate. Add small spoonfuls of the guacamole, the cooked prawns, marinated cherry tomatoes and teaspoons of the Marie Rose sauce.
- Garnish each one with a piece of chive.
