Prawn cocktail with quails' eggs and Mary Rose sauce

Name: Prawn cocktail with quails' eggs and Mary Rose sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: European
Ingredients: 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

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

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:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review A recipe deserved of a restaurant 5/5 Thanks Robin! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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
Bring a pan of water to the boil and remove from the heat
Add the eggs and leave for 2.5 minutes
Remove and plunge into cold water to prevent them cooking any more
Prawns
Boil or grill the prawns for a few minutes until they turn pink, allow to cool
Avocado
Remove the stone from the avocado and slice thinly
Mary Rose sauce
Mix the creme fraiche and mayonnaise together and add a little tomato ketchup just to colour the sauce
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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