Prawn cocktail with quails' eggs and Mary Rose sauce

From Cookipedia
Jump to: navigation, search


Prawn cocktail with quails' eggs and Mary Rose sauce
Prawn cocktail with quails' eggs and Mary Rose sauce
Servings:Serves 2
Calories per serving:696
Ready in:15 minutes
Prep. time:10 minutes
Cook time:5 minutes
Difficulty:Easy
Recipe author:Chef
First published:25th October 2012
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)
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.


Access Google's Street View and see 10 years of video history! ...

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Mary Rose sauce

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

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.