Recipes
Prawn cocktail
30 minutes Preparation time
5 minutes Cooking time
10-12 servings Serves
Ingredients
Mary Rose Sauce
1 egg
25 ml lemon juice
3 g Dijon mustard
185 ml grapeseed oil
25 g tomato sauce
10 ml brandy
7 ml Worcestershire sauce
5 ml cream
4 drops tabasco
Murray River Salt and pepper to taste
Prawn Cups
8 large green king prawns, peeled, deveined
1 small avocado, diced
2-3 baby cos leaves, finely sliced
1 tablespoon spring onions, finely sliced
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
Murray River Salt and pepper to taste
1 large witlof, leaves separated
Baby herbs to garnish
2 Ruby finger limes, cut in half, pearls removed
Miele accessories
Method
Mary Rose Sauce
- Place the egg on a perforated steam container and Steam at 65°C for 25 minutes. Remove from the steam oven immediately when cooking time is complete. Stand for 10 minutes or overnight in the fridge.
- Crack the egg into a tall mixing jug, the egg should release easily from the shell, and the white should be opaque.
- Add the lemon juice and mustard. Blend with a stick blender until combined; gradually add the grapeseed oil in steady stream, followed by the remaining ingredients. Taste and adjust seasoning. Refrigerate until required.
Prawns
- Place the peeled prawns in a perforated steam container and Steam for 2 minutes at 85°C. Remove from oven, cool before slicing.
- In a separate bowl, combine avocado, cos, spring onions, lime juice and oil. Dress sliced prawns, with a few tablespoons of the Mary Rose sauce and season to taste.
To Serve
- Place a tablespoon of prawn mixture and avocado salad into each witlof leaf, garnish with baby herbs and finger lime pearls.
Note
- Mary Rose sauce can be made up to a week in advance. Refrigerate in an airtight container.
- Prawns can be cooked Sous Vide at 85°C for 2 minutes in vacuum sealed bags.
- Prawns can be cooked the day before and stored in the fridge.
Applicance Functions
Miele
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