| Prawn cocktail with quails' eggs and Mary Rose sauce | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 25th October 2012 |
Another wonderful recipe idea, kindly reproduced with Robin's permission. The original recipe can be found on her Flickr photostream.
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
- 50/50 Creme fraiche / Mayonnaise
- Tomato ketchup
- Whisky or Brandy
- Tabasco sauce or louisiana hot pepper sauce
- Worcestershire sauce
- Lemon juice
- sea salt and freshly ground black pepper
- A little freshly chopped parsley
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
- 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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