European
European - British - Seafood
Prawn Cocktail
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 120 g quark
- • 1/2 tbsp white wine vinegar
- • 1 tbsp tomato puree
- • 1 dash Henderson's relish (or Worcestershire sauce)
- • freshly ground black pepper, to taste
- • 1 pinch paprika or cayenne pepper
- • 1 pickled gherkin, (finely diced)
- • 1/2 lemon, (sliced into wedges)
- • 30 g cucumber, (sliced)
- • 2 cherry tomatoes, (cut in half)
- • 170 g large cooked peeled prawns
- • 4 little gem lettuce leaves (or you could use iceberg if you prefer)
Preparation Steps
1
Phase 1
Add the quark, tomato puree, white wine vinegar, Henderson’s relish (or Worcestershire sauce), paprika, and gherkins to a bowl, and mix. Season to taste with pepper, then squeeze in the juice from one of the lemon wedges.
2
Phase 2
Add the prawns to the sauce, and mix to coat. Arrange the salad leaves on a plate or in a bowl.
3
Phase 3
Arrange the prawns on each lettuce leaf and add the cucumber, cherry tomatoes, and lemon wedges.