Ingredients
- 200g Peeled Dublin Bay Prawns
- 8 tsp Tomato Ketchup
- 200ml Good Quality Mayo
- 1 tsp Grated fresh Horseradish
- 1 tsp Worchester sauce
- Tabasco to taste
- 1 Squeeze of lemon
- 1 shot Brandy
- 200g Rocket Leaves
- 100g Baby Gem Leaves
- 1 Lemon to garnish
- Brown bread to accompany
Method:
- Begin by peeling and deveining the prawns. Bring a pot of salt water to the boil with a little lemon in it. Add the prawns to the boiling water and cook for just 3 minutes. Remove from the water immediately and place in ice cold water. Once cold, strain and dry the prawns well.
- To make the cocktail sauce simply add the mayo, ketchup, horseradish, Worchester, lemon juice and Tabasco together, adding a little more lemon juice or Tabasco to your taste.
Now mix a little of the sauce with the crayfish meat until they are coated with the sauce. - In a Martini glass place, the roughly cut rocket leaves along with some roughly cut baby gem leave at the bottom. Turn the prawns in a little of the sauce and place them evenly into the centre of each glass. Place an additional small dish of sauce alongside for those that like their prawns extra lush! Hang the lemon wedge on the rim of the glass for garnish
- Place the slice of brown bread alongside and serve
