Prawn Cocktail Canapes

26 Feb

Follow my blog with Bloglovin Prawn Cocktail Canapes


For the Marie-Rose sauce 600g Mayonnaise 8 tbsp tomato ketchup A big pinch of cayenne pepper A big squeeze of lemon juice A dash of tabasco sauce A dash of Worcestershire sauce A splash of brandy For the Prawn Cocktail Around 4 baby gem lettuces (or iceberg if you can’t get baby gems.) 750g cooked small peeled prawns Cayenne pepper to taste 200g cucumber Extra Virgin Olive Oil A squeeze of lemon juice Salt and Pepper Method Start off by making your Marie-Rose sauce.  Mix the mayonnaise, ketchup, cayenne, lemon juice, Tabasco and Worcestershire sauce with the brandy in a bowl.  Make sure it’s well mixed.  Taste to check it’s OK and adjust to taste. Small frozen North Atlantic or Scandinavian prawns are much tastier, so I’d recommend you try and get these.  Frozen is best as you know they were frozen as soon as they were caught rather than sitting on a supermarket shelf for days). I think Aldi do some too, they’re in the fridge section in brine. Make sure you de-vein them first if they need it as there’s nothing worse than prawns that haven’t been de-veined, although the small frozen prawns don’t usually need to be de-veined. Here’s a little video that shows you how to do it. Put the prawns in a bowl and season with salt and pepper and give them a squeeze of lemon juice.  Check the seasoning then set aside. For the salad, chiffonade the lettuce (here’s a link if you’re not sure how to chiffonade) Then dice your lettuce into quite small dice, leave the skin on but remove watery centre part first and mix with the lettuce in a bowl, next you need to season the salad mix with some extra virgin olive oil and a bit of salt and pepper.  There’s nothing worse than dry, unseasoned salad!  I tend to use Maldon Sea Salt or Cornish Sea Salt Flakes when I’m seasoning salad, in fact when I’m seasoning most things!  It give an extra bit of crunch and tastes better I think. Now you’re ready to put the Prawn Cocktails together.  Get some small glasses, I like the ones I used here which we had on the boat.  But you can use anything similar, make sure it’s glass for visual impact. First put your prawns in, then add some of the salad mix and finish off with a dollop of the Marie Rose Sauce, then sprinkle a little pinch of Cayenne Pepper on top. Serve to guests on a tray or small plate with spoons or small forks and make sure the spoons/forks are long enough to reach to the bottom of the glass!


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