Delicious UK - (04)April 2020

NEXTMONTH

Cornedbeefhash

SERVES4.HANDS-ONTIME 20 MIN

MAKE

AHEAD

Makethesauceuptoa dayahead

andkeepcoveredinthefridge.Stir

theprawnsintothesaucetoserve.

• 200gsustainablefrozenrawtiger
  orkingprawns,defrosted


• Splashdryvermouth– weusedNoilly
  Prat(orusedrywhitewine)


• 150gqualityshop-boughtmayonnaise


• 1½tbsptomatoketchup


• Juice1 lemon,pluswedgestoserve


• ¼tspcayennepepper(oruse2-3shakes
  Tabascosauce),plusextratogarnish


• 100gfrozencookedpeeledAtlantic(cold
  water)prawns,defrosted


• 2 littlegemlettuces,leavesseparated
  andanylargeleavestorn


• 4 radishes,finelysliced


• 1 springonion,sliced


• A fewfreshlysnippedchives


• 4 cookedshell-onprawnstogarnish
  (optional)


• Butteredbrownbreadtoserve

1 Ina non-stickfryingpan,cooktheraw

tiger/kingprawnsina splashofvermouth/

winefora fewminutesuntilopaque/pink

andcookedthrough.Setasidetocool.

2 Ina mediumbowl,mixthemayo,ketchup,

lemonjuice,cayenneanda pinchofsaltand

blackpepper(seeMakeAhead).Stirinthe

coldwaterprawnsandmostofthetiger/king

prawns,alongwithanyjuicesfromthepan.

3 Dividethelettuceandradishesamong

4 cocktailglassesorsmallbowls,thentop

withthesauce-coveredprawns.Topwith

thereservedprawns,springonionand

chives,thenhookanunpeeledprawnover

therimofeachglass,if youlike.Sprinkle

withextracayenneandservewithlemon

wedgesandbutteredbrownbreadtriangles.

PERSERVING350kcals,28.3gfat(2.1g

saturated),18gprotein,4.8gcarbs

(4.8gsugars),1.7gsalt,0.6gfibre

Thedelicious.

prawn cocktail

MASTERCLASS: GOLDEN RULES

RECIPEANDFOODST YLINGJENBEDLOE

PHOTOGRAPHDAVIDCHARBITSTYLINGLUISPERAL

DIDYOUKNOW?
Theforerunneroftheprawncocktail– witha
punchiersauce– wasinventedinCaliforniain
the19thcentury.LaterduringProhibition,the
redundantcocktailglasseswereputtouseas
a fancyreceptacleforthepopulardish.

GOOD-QUALITY MAYO

Classic recipes for marie rose sauce call

for homemade mayonnaise, but these

days you can buy good quality stuff.

We used Stokes Real Mayonnaise,

available in larger supermarkets.

TOMATO KETCHUP

You might not think of yourself as

a red sauce person but it’s essential

here – the tangy sweetness blends with

the creamy mayo to perfection.

CAYENNE PEPPER OVER TABASCO

Tabasco is fantastic in many settings

(particularly tomato salsa), but the

cayenne here adds a smoky rather than

fruity heat that cuts through the

creaminess of the mayonnaise perfectly.

PLUMP PRAWNS

You need to buy the best quality. We

used a mixture of the tiny North

Atlantic prawns and meatier tiger/king

prawns to add textural interest, but you

can choose whatever prawns you like –

just avoid the watery ones in plastic

packs, and check they’re sustainable.

A FLOURISH OF A FINISH

Fanny didn’t approve of adding a prawn

“drooping disconsolately over the edge

of the glass like a debutante at the end

of her first ball” – but we think it’s a

quintessential part of the classic dish.

Keys to success

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