Prawn cocktail salad
Feeling in a bit of a retro mood, I thought I would go back to the 1960s/70s and recreate one of the periods' most popular first courses, but make a whole salad out of it.
For the prawn cocktail:
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- 3 tablespoons mayonnaise
- 2 tablespoons salad cream
- 1 tablespoon tomato purée
- 20 ml Worcestershire sauce
- 2 teaspoons cider vinegar
- A pinch of sweet smoked paprika
- A few drops of Tabasco sauce
- Pinch of celery salt
- 400g net of peeled, cooked prawns, drained and dried with kitchen paper
For the salad (Use as much or as little as you like of each ingredient):
- 6 Lettuce leaves, chopped or shredded
- A handful of Watercress
- 1 Red pepper, sliced
- 1/4 Cucumber, sliced
- A few Tomatoes, sliced
- 2 Eggs, hard boiled, and quartered
- A few Whole black olives
- Mix all of the ingredients, except for the prawns.
- When thoroughly mixed, stir in the prawns.
- This can be prepared in advance.
- Just before serving, layer a plate with a base of the lettuce, watercress, peppers, cucumber and tomatoes.
- Place the prawn cocktail mixture in the centre of the plate.
- Garnish with the egg quarters and olives.
Serve with Rustic French bread
If you wish to use homemade salad cream, I suggest you taste it for sweetness before making the Marie-Rose sauce. Use commercial salad cream if desired, but again, taste and add more vinegar or sugar to your own taste.
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