Summertime, summer lovin’ and I’m having a blast because Melbourne finally welcomes summer with warm weather, rain and … big, juicy, sweet mangoes. There are so many ways to enjoy the mangoes but my favourite way is to make Prawn Cocktail, accompanied by the classic Marie Rose sauce.
It’s also a great dish to serve guests when you don’t have time on your hands as there’s no cooking needed, except the prawns. Simply speaking, this refreshing starter dish only requires assembling 🙂
Prawn Cocktail with Jamie Oliver’s Marie Rose Sauce
12 pieces fresh banana prawns, washed and deveined
Iceberg lettuce, washed and sliced
1 ripe avocado, diced
1 ripe mango, diced
Lemon wedges, to serve
Mint leaves, to dress
(Marie Rose Sauce)
3 tbsp mayonnaise
2 tbsp ketchup
A splash of worcestershire sauce
1 tbsp brandy
1. Combine the Marie Rose sauce ingredients in a bowl, mix well and refrigerate.
2. Cook the prawns in hot water until the prawns are cooked just enough. Drain and refrigerate.
3. When it’s time to assemble, divide the salad ingredients equally into 4 starter bowls or glasses. Spoon the sauce over the salad and squeeze some lemon juice over it for that unforgettable tangy taste. Serve.
By the way, I like the prawns and sauce to be chilled really cold so they taste very refreshing.
Tip: Avocado browns really fast. So, if you need to cut the avocado in advance, prepare a bowl of icy cold water and immediately put the cut avocados in the water until it is ready to be served. It can last up to 4 hours.