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    Lemony marinated prawn cocktail

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    Lemony marinated prawn cocktail

    The classic starter gets an upgrade by marinating the prawns in a lemony, shallot-y vinaigrette. Delightful even without the marie rose sauce. 

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus marinating

    Serves: 6


    2 x 220g packs Big & Juicy Madagascan whole raw tiger prawns, defrosted, peeled (but tails intact) and deveined
    3 lemons, 1 sliced, 50ml juice
    1 shallot, thinly sliced 
    150g mayonnaise
    75g tomato ketchup
    1 tsp Worcestershire sauce 
    ½ tsp red pepper flakes (or pul biber) 


    1. Bring a medium pan of salted water to the boil. Add the prawns and cook until bright pink, opaque and cooked through (2-3 minutes). Drain and rinse the prawns under cold water. Put in a medium bowl and add the lemon juice, lemon slices and shallot. Season and toss to coat. Allow to marinate for 30 minutes-1 hour. 

    2. Meanwhile, combine the mayonnaise, ketchup, Worcestershire sauce and red pepper flakes in a medium bowl to make the marie rose sauce; season. Drain the prawns then serve alongside the lemons and shallots, with the sauce for dipping. 

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


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