Marie-Rose prawns

AT A GLANCE

  • Serves 8 people

  • 24 (about 1½kg) large green king prawns
  • 4 radishes, thinly shaved
  • 3 baby fennel bulbs, thinly shaved
  • 1 frillice lettuce (see note), leaves separated and washed
  • To serve: lemon wedges and buttered brown bread
  •  
  • Marie-Rose sauce
  • 2 egg yolks
  • 25 ml lemon juice
  • ½ tsp Dijon mustard
  • ½ small garlic clove, finely chopped
  • 185 ml (¾ cup) olive oil
  • 1¼ tbsp tomato sauce
  • 2 tsp brandy, or to taste
  • 1½ tsp Worcestershire sauce
  • 1 tsp double cream
  • 4 dashes Tabasco, or to taste
01   Bring a large saucepan of heavily salted water to the boil. Add prawns and cook until just cooked through (4-4½ minutes). Drain, set aside to cool, then peel, leaving tails intact, and refrigerate until required.
02   Meanwhile, for Marie-Rose sauce, process egg yolks, lemon juice, mustard and garlic in a food processor until smooth. With motor running, gradually add olive oil in a thin steady stream until thick and incorporated (see note). Add remaining ingredients, season to taste and process to combine. Makes about 250ml.
03   Line serving bowls with lettuce. Toss prawns, radish and fennel in a large bowl and divide among serving bowls. Serve immediately with lemon wedges and Marie-Rose sauce to the side.
Note Frillice lettuce is a type of mignonette lettuce with frilly edges. Substitute with another crisp-leaf lettuce such as baby cos or iceberg. You can substitute good-quality store-bought mayonnaise in the sauce.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS AND LISA FEATHERBY

Drinking Suggestion:

MEDIUM-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

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