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Marie-Rose prawns

  • 8servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 24 (about 1 1/2kg) large green king prawns

  2. 4 radishes, thinly shaved

  3. 3 baby fennel bulbs, thinly shaved

  4. 1 frillice lettuce (see note), leaves separated and washed

  5. To serve: lemon wedges and buttered brown bread

  6. 2 egg yolks

  7. 25 ml lemon juice

  8. tsp Dijon mustard

  9. small garlic clove, finely chopped

  10. 185 ml ( 3/4 cup) olive oil

  11. 1 1/4 tbsp tomato sauce

  12. 2 tsp brandy, or to taste

  13. 1 1/2 tsp Worcestershire sauce

  14. 1 tsp double cream

  15. 4 dashes Tabasco, or to taste

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 15 mins, cook 5 mins Bring a large saucepan of heavily salted water to the boil. Add prawns and cook until just cooked through (4-4½ minutes). Drain, set aside to cool, then peel, leaving tails intact, and refrigerate until required.

  2. Meanwhile, for Marie-Rose sauce, process egg yolks, lemon juice, mustard and garlic in a food processor until smooth. With motor running, gradually add olive oil in a thin steady stream until thick and incorporated (see note). Add remaining ingredients, season to taste and process to combine. Makes about 250ml.

  3. Line serving bowls with lettuce. Toss prawns, radish and fennel in a large bowl and divide among serving bowls. Serve immediately with lemon wedges and Marie-Rose sauce to the side.

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