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Marie-Rose prawns

You'll need

24 (about 1½kg) large green king prawns 4 radishes, thinly shaved 3 baby fennel bulbs, thinly shaved 1 frillice lettuce (see note), leaves separated and washed To serve: lemon wedges and buttered brown bread   Marie-Rose sauce 2 egg yolks 25 ml lemon juice ½ tsp Dijon mustard ½ small garlic clove, finely chopped 185 ml (¾ cup) olive oil 1¼ tbsp tomato sauce 2 tsp brandy, or to taste 1½ tsp Worcestershire sauce 1 tsp double cream 4 dashes Tabasco, or to taste


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
Note Frillice lettuce is a type of mignonette lettuce with frilly edges. Substitute with another crisp-leaf lettuce such as baby cos or iceberg. You can substitute good-quality store-bought mayonnaise in the sauce.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Medium-dry riesling.

Featured in

Jan 2009

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