Prawn cocktail with quails' eggs and Mary Rose sauce

Prawn cocktail with quails' eggs and Mary Rose sauce

Another wonderful recipe idea, kindly reproduced with Robin's permission. The original recipe can be found on her Flickr photostream.

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• 350 g raw king prawns, scampi, large shrimp or even crayfish tails
• 1 over-ripe avocado pear
• 6 quails' eggs

Mary Rose sauce

• 100 ml Creme fraiche and Mayonnaise ( 50/50 )
• 1 teaspoon of Tomato ketchup
• 1 teaspoon Whisky or Brandy
• dash of Tabasco sauce or Louisiana hot pepper sauce
• dash of Worcestershire sauce
• Lemon juice
• sea salt and freshly ground black pepper

Mise en place

• Defrost and de-vein the prawns if necessary. Not all prawns need de-veining.

Method

Soft-boiled quails' eggs

1. Bring a pan of water to the boil and remove from the heat
2. Add the eggs and leave for 2.5 minutes
3. Remove and plunge into cold water to prevent them cooking any more

Prawns

1. Boil or grill the prawns for a few minutes until they turn pink, allow to cool

Avocado

1. Remove the stone from the avocado and slice thinly

Mary Rose sauce

1. Mix the creme fraiche and mayonnaise together and add a little tomato ketchup just to colour the sauce
2. Add a few drops Worcestershire sauce, hot pepper sauce, lemon juice, a splash of whiskey or brandy and season to taste with salt and pepper

Serving suggestions

Sprinkle with a little chopped parsley

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