Marcus Wareing's Ultimate Prawn Cocktail with Tiger Prawns and a Crisp Chilli Garnish

For an elegant start to the evening, serve up these tiger prawn cocktails with a crisp chilli garnish. Taken from the show Marcus Wareing at Christmas.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1To 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. 2Stir in the cooked and peeled prawns to the sauce.
3. 3To 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. 4To 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. 5For 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. 6To 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. 7To 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. 8Add 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.