Prawn Cocktail By Heston
Extraordinary chef Heston Blumenthal shows you how to make his classic prawn cocktail recipe with a homemade Marie Rose sauce created using the Sage Boss Blender.
Ingredients
| Cooked prawns | 400 Gram , shelled, sliced lengthwise | |
| Egg yolks | 2 Large | |
| Dijon mustard | 30 Gram | |
| Avocado | 1 , chopped | |
| Tomato ketchup | 110 Gram | |
| Iceberg lettuce | 1 , shredded, divided | |
| White wine vinegar | 35 Gram | |
| Salt | To Taste | |
| Cayenne pepper | 1/4 Teaspoon | |
| Grapeseed oil | 350 Gram | |
| Lemon juice | 10 Gram | |
| Worcestershire sauce | 1 Drop | |
| Black pepper | 1 | |
| Cherry tomato | 1/2 Cup (8 tbs) , halved |
Directions
MAKING:
For Marie rose sauce, combine egg yolks, dijon mustard in a blender jug and process using mix setting for 10 seconds.
Add grapeseed oil and pulse again until mixture turns thick. Add cayenne pepper, salt and process again.
Add white wine vinegar, lemon juice, tomato ketchup, worcestershire sauce and continue processing until saucy thick consistency is achieved.
In a large bowl, combine prawns, prepared sauce, a portion of lettuce, avocado, black pepper and mix well.
For assembling, layer a bed of lettuce in serving dish and top with prawn mixture. Garnish with cherry tomato halves.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 692Calories from Fat 586
% Daily Value*
Total Fat 67 g103.1%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 213 mg8.88%
Total Carbohydrates 12 g4%
Dietary Fiber 3 g12%
Sugars 6 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
