Sprout Prawn Cocktail
A festive twist on the classic prawn cocktail - the perfect Christmas day starter.
Serves 4, as a starter
P.s. This is Day 4 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks
Prawns: Cooked prawns makes this super speedy, but if you like a little more flavour, try buying raw king prawns and frying them in a little butter, salt & paprika.
Presentation: Martini glasses or glass bowls makes this feel super fun and retro, but any small bowls will do.
Ingredients.
200g / 2 cups Brussels sprouts
200g / 7 oz cooked king prawns, or raw if you prefer to fry them yourself
1 ripe avocado
1 lemon
Paprika, for dusting
Fresh red chilli, optional
Marie Rose Sauce:
6 tbsp mayonnaise
2 tbsp ketchup
1 tsp Worcestershire sauce
½–1 tsp lemon juice
A few drops Tabasco, optional
Pinch of paprika
Salt & Freshly ground black pepper, to taste
Equipment.
sharp knife & chopping board
4 small ramekins/glasses/serving dishes
Method.
Make the Marie Rose sauce by mixing the mayonnaise, ketchup, Worcestershire sauce, lemon juice, Tabasco, paprika, salt and pepper until smooth. Adjust lemon and seasoning to taste.
Trim the sprouts and shred them very finely.
Add the shredded sprouts to a bowl and mix in 1–2 spoonfuls of the Marie Rose sauce so they soften slightly, like a light coleslaw.
If using raw prawns, sauté them in a little butter over medium–high heat for 2–3 minutes, until pink and cooked through. Season with paprika and salt. If using cooked prawns, simply use straight from the packet.
Slice the avocado and cut a few thin slices of lemon.
Divide the dressed sprouts between your serving glasses or bowls.
Spoon another small layer of Marie Rose sauce over the sprouts.
Add the prawns on top, followed by the avocado slices and lemon.
• 9. Finish with a light dusting of paprika and a few thin slices of chilli if you want extra heat.
