Cocktail de crevettes ultime aux gambas et garniture croustillante au piment de Marcus Wareing

Ingrédients

• For the Sauce:
• 6 tbsp mayonnaise
• 2 tbsp tomato ketchup
• Splash of Tabasco sauce
• Splash Worcestershire sauce
• Pinch of cayenne pepper
• Pinch of smoked paprika
• Salt and pepper
• 450 g cooked and peeled cold water prawns
• For the Salad:
• 1/2 romaine lettuce, shredded
• To Cook the Prawns:
• Olive oil
• 4 raw large tiger prawns, peeled, de-veined (head and tail kept on)
• 1 red chilli, roughly chopped (seeds removed, optional)
• 1 green chilli, roughly chopped (seeds removed, optional)
• 2 garlic cloves, bashed (skin on) and kept whole
• Butter, for cooking
• To Garnish:
• 2 garlic cloves, peeled and finely chopped
• 1 red chilli, finely chopped (seeds removed, optional)
• 1 green chilli, finely chopped (seeds removed, optional)
• To Serve:
• 1 egg white
• 3 tbsp sea salt
• 1 tsp paprika
• 4 slices of soda bread, spread with butter
• Pinch cayenne pepper, for sprinkling
• 4x cocktail glasses

Préparation

1. 1

   To make the sauce, mix the mayonnaise and ketchup together in a large bowl. Stir in the Tabasco, Worcestershire sauce and a generous pinch of both cayenne pepper and smoked paprika. Season with some salt and pepper to taste.

2. 2

   Stir in the cooked and peeled prawns to the sauce.

3. 3

   To cook the tiger prawns, heat a large non-stick frying pan with some olive oil over a medium heat, add the prawns to the hot pan, followed by the roughly chopped chillies, garlic (skin on) and a few knobs of butter. Fry the prawns for 1 minute on each side. Discard the garlic and chilli, and drain the prawns on kitchen roll.

4. 4

   To make the garnish – heat a separate frying pan, add a little more olive oil and add the finely chopped garlic, red and green chillies and fry until slightly burnt. Drain on kitchen roll.

5. 5

   For the salad, set aside 4 whole leaves of romaine lettuce (these will be used as a garnish later) and shred the remaining leaves into a bowl.

6. 6

   To prepare the glasses for serving; separate the egg white into a small bowl and lightly whisk. In another small bowl / plate - mix the sea salt and paprika together. Dip your glasses into the egg white, followed by the salt mix to create a rim around each of the glasses.

7. 7

   To serve – add a spoonful of sauce from the prawn mayo mix into each glass, followed by the chopped lettuce, then the prawns in sauce. Add a lettuce leaf to the side of each glass. Sprinkle the burnt chilli and garlic mix on top.

8. 8

   Add each of your glasses to a side plate with a tiger prawn on the side, followed by a slice of soda bread with a generous slather of butter. Finish with a dusting of cayenne pepper to serve.