Ingredients
24 large cooked and peeled tiger prawns2 baby gem lettuce or 1 coz
2 granny smith apples
Olive oil and a squeeze of lemon juice
For the Marie Rose sauce
2 table spoons mayonnaise
1 tablespoon tomato ketchup
A good dash Worcestershire sauce
A good dash or two tobasco sauce
A small splash of brandy
Juice of ½ orange
Cornish Sea Salt and luxury pepper
Lemon wedges to garnish
1 large pack of lardons
½ tbsp olive oil
50gms unsalted butter
1 Granny Smith apple
120gms Cooked chestnuts
1-2 Generous pinches of Cornish Sea Salt & luxury pepper
Instructions
- In a bowl combine all the ingredients for the Marie Rose sauce, seasoning to taste with Cornish Sea Salt and Luxury pepper
- Shred the lettuce and dress with a little olive oil and lemon juice
- Finely dice the apples, peeling first if you feel the need
- Take 4 wine or martini glasses. Add a dollup of Marie Rose to the bottom of each glass then add a layer of shredded lettuce followed by a layer of diced apple. Arrange 6 prawns in each glass and smother with Marie Rose
- Finish with a lemon wedge and a pinch of Cornish sea Salt and Luxury pepper
