It’s easy to understand why prawn cocktail has such enduring popularity – the combination of salty, umami prawns in a sweet mayonnaise with the crunch of a good English lettuce and the tang of lemon hits all our taste buttons.
I’ve brought the prawn cocktail bang up to date with a very simple and delicious Marie Rose sauce using Seasoning Works Umber Sauce, and adding a pop of peppery nasturtium seeds.
Here’s the recipe:
Umber Prawn Cocktail
150g cooked prawns (some with tails)
an inch of cucumber, deseeded and diced
a handful of nasturtium seeds, sliced.
1 red gem lettuce
twist of black pepper
2 teaspoons of lemon juice
For the sauce:
3 dessert spoons of mayonnaise
2 teaspoons of Umber sauce
some chopped chives
1.Mix the mayonnaise and umber sauce together. Add the prawns, leaving a few for garnish.
Wash the lettuce and line your chosen serving dish or dishes with the prettiest leaves.
Chop a handful of of the crunchiest lettuce stems and mix with the cucumber, lemon juice, pepper and nasturtium seeds if you have them.
Spoon the crunchy salad over the lettuce leaves.
Spoon the prawns in the sauce over the salad.
Garnish with some chopped chives, smoked paprika, a couple of prawns, a couple of nasturtium flowers and a slice of lemon.