The Ultimate Prawn Cocktail
A prawn cocktail isn’t just for Christmas! And this bright, fresh version by Polly at Pickled Plates proves it with a crisp salad, perfectly charred prawns and a silky Marie Rose sauce that brings everything together.
Mellow Yellow Cold Pressed Rapeseed Oil is the secret to getting both elements just right. Its naturally high smoke point makes it ideal for searing the prawns until they’re golden and lightly caramelised, while the clean, buttery flavour adds real depth to the Marie Rose dressing. The result is a simple, nostalgic dish lifted into something special.
Method
-
1
Mix the ingredients together for the Marie Rose, taste and season.
-
2
Cook the prawns over a high heat with a dash of hot rapeseed oil for 2-3 minutes until pink. Dust with smoked paprika.
-
3
Air-fry cherry tomatoes for 4-5 minutes until the skins are just bursting. Boil and slice the new potatoes.
-
4
Toss the baby gem and potatoes in Marie Rose dressing and lay on a platter. Top with the prawns, tomatoes, beetroot, avocado, dill and prawn cocktail crisps.
-
5
Drizzle over more dressing and finish with a squeeze of lemon.
Ingredients
-
(Serves 2)
-
Marie rose sauce
-
2 tbsp homemade mayonnaise using @mellowyellowkitchen
-
2 tbsp ketchup
-
1/2 tsp Worcestershire sauce
-
1/4 tsp sriracha
-
lemon juice
-
Smoked paprika
-
Salad
-
1 large gem lettuce
-
150g new potatoes
-
200g king prawns
-
150g cherry tomatoes
-
1 avocado
-
80g pickled beetroot
-
1 handful dill sprigs
-
1 handful prawn cocktail crisps
-
Lemon wedges
