GILL MELLER’S Prawn cocktail

When I was younger, we would spend family holidays on the Helford River in Cornwall, staying on my grandfather’s sailing boat. At low tide we’d head out with a shrimping net and catch prawns and shrimps in the creeks and shallows. How wonderful those memories are to me. Occasionally we’d fill a bucket, which meant prawn cocktails on board for supper. They’re still delicious to me and always a treat to make at home. Look out for MSC-certified prawns if you can, they’ll have come from sustainably managed fisheries.

Preparation time 15 minutes | Serves 4

INGREDIENTS

2 Little Gem lettuces, leaves separated, washed and dried

400g cooked peeled prawns

A few lovage leaves, finely sliced (optional)

1 lemon

Freshly ground black pepper

For the mayonnaise

2 Stonegate Estate egg yolks

1 firm fresh garlic clove, very finely grated

1 heaped tsp Dijon mustard

Juice and finely grated zest of ½ lemon

125ml sunflower oil

100ml extra-virgin olive oil

Sea salt and freshly ground black pepper

For the dressing

2½ tbls tomato ketchup

1 tsp Worcestershire sauce

½ tsp brandy

A squeeze of lemon juice

Sea salt and freshly ground black pepper

METHOD

  1. First make the mayonnaise. Place the garlic, Stonegate Estate egg yolks, mustard, lemon juice and zest into a food processor. Season with salt and pepper and whiz for 30 seconds. Combine the oils in a jug. With the processor running, slowly add them to the mixture, a few drops at a time at first, then in a steady trickle. Once you’ve added all the oil, you should have a thick, glossy mayonnaise. Taste and adjust the seasoning if needed. If it’s a touch thick, loosen it with a few drops of warm water.
  2. Add the tomato ketchup, Worcestershire sauce, brandy and lemon juice to the mayonnaise. Mix well and season with a little salt and plenty of black pepper to create a smooth Mary Rose sauce.
  3. Place the prawns in a bowl and add around two-thirds of the Mary Rose sauce. Toss gently until the prawns are nicely coated.
  4. Cut the Little Gem leaves into thick ribbons and divide them between four glasses or shallow bowls. Spoon over the dressed prawns, then spoon over the remaining Mary Rose sauce.
  5. Finish with the sliced lovage, a squeeze of lemon juice and a generous twist of freshly cracked black pepper.
  6. Serve straight away.
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