Retro prawn cocktail

Retro prawn cocktail

Lesley Holdship created a series of retro dishes for us, and they don't come any more retro than prawn cocktail. Serve with extra wedges of lemon and a good pinch of nostalgia!

Serves 6

Preparation time 20 minutes

Ingredients

2 egg yolks

2 teaspoons of Dijon mustard from Le Marche du Quartier

Juice of a small lemon

300ml oil, something neutral like groundnut

4 tablespoons of tomato sauce from The Tomato Stall

Few drops hot pepper sauce - optional

250g crisp lettuce, shredded

½ cucumber, diced

500g prawns, cooked and peeled from Furness Fish & Game

12 shell on prawns, cooked

Preparation Method

To make the marie rose sauce - place the egg yolks in a bowl along with the mustard and lemon juice. Whisk until smooth.

Start pouring in the oil, whisking as you go. There is no need to do this drop by drop but equally, don’t pour it in too fast.  A steady steam is good.

Stir in the ketchup and pepper sauce if using then season with sea salt and white pepper.

Place the lettuce into serving dishes. A cocktail glass looks great! Scatter in the cucumber and top with the prawns. Spoon over a generous amount of the mayonnaise then top with the shell on prawns.