Gordon Ramsay\'s Great British Pub Food

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SERVES 4

soog large raw prawns

1.slitres - court bouillon

(see page 244) _

% head of iceberg

lettuce, finely shredded

few pinches of paprika

COCKTAIL SAUCE

looml mayonnaise.

(see page 246)

2 tbsp tomato ketchup

1 tbsp brandy or cognac

1 tsp lemon iuice

dash of Worcestershire

sauce, to taste

. dash of Tabasco, to taste
sea salt and white
pepper

---Prawn co·cktail

This was a very popular starter in the seventies and it

has become fashionable .again. You must, of course, use

very fresh prawns. They can be poached simply in boiling

salted water, but if you cook them in a court bOUillon they

will take on more flavour. Don't discard the sto~k after ..

. ·cooking; it can be kept in the fridge for up to a week and
used to poach other seafood.

Peel the prawns, leaving the tail shells on. Make a slit along the back

of each prawn and prise out the dark vein wit h the tip of a knife.

Pour the court bouitlon into a large saucepan 2nd bring to a simmer.

Add the prawns and poach gently for 2 -3 minutes until they are

opaque I and firm; do not overcook orthey will tur I rJbbery. Drain and -

refresh in a bow~of iced water, then drain in a cola. and set aside.

For the cocktail sauce, mix aU the ingredients t ogether in a bowl·,

seasoning with salt and white pepper to taste.

Spoon some cocktail sauce into each offour individual serving glasses.

Scatter a little shredded lettuce over the sauce and arrange a few

prawns on top. Repeat these layers, f inishing with a small dollop of

sauce. Sprinkle with a pinch of paprika and serve.