Prawn Cocktail Cups Recipes

Steps:

• To make the Marie Rose sauce, blend the mayonnaise with the ketchup and a couple of shakes of Tabasco in a bowl. Trim the bases of the lettuce hearts, discard the outer leaves and separate the leaves - they need to be about 10cm long and you want about 24 in total. Reserve the tiny hearts for another salad.
• Wash the prawns and pat dry between double layers of kitchen paper. Toss in a bowl with the olive oil, lemon juice, parsley and a little seasoning.
• Lay the leaves out on serving plates, cup-side up. Drop several prawns into each. Dollop ½ tsp sauce on top, then scatter over some mustard and cress. These can be prepared 1 hr in advance, in which case cover with cling film and set aside in a cool place.

Steps:

• Make sure the prawns are drained well of their briny liquid.
• Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.
• Tip in the prawns and mix to coat them in the Marie-Rose sauce.
• Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls.
• Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
• As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.