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A cocktail-inspired mix of fiery Tabasco, celery salt and vodka takes the ever-popular sandwich to heady new heights. For a picnics and street parties, separate the whole lettuce leaves rather than shredding, and take some napkins to catch inevitable drips.
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In a medium bowl, mix together the ketchup, mayonnaise, lemon juice, celery salt, Tabasco and Worcestershire sauces and a little ground black pepper. Stir in the prawns. Split open the buns, drizzle the vodka over one side of each, then butter them. Divide the lettuce and celery between the bottom halves, adding any celery leaves too. Top with the prawn mixture, then the bun lids.
For a deeper flavour, cook the prawns from scratch. Heat 20g unsalted butter and 1 tbsp olive oil in a frying pan. Add 10 whole raw No.1 Madagascan tiger prawns with 1 chopped, fresh tomato, plus the celery salt, Tabasco and Worcestershire sauce as in the recipe above. Fry for a few minutes until the prawns turn pink and are cooked through. Once cool enough to handle, peel the prawns and mix with the ketchup, mayonnaise and lemon juice, adding the tomato from the pan.
Or if you're short of time, pick up a pack of Heston from Waitrose Bloody Mary Prawn Cocktail, ready to pile into a sliced bun with some crisp lettuce and celery.
Typical values per serving when made using specific products in recipe
Energy | 2,898kJ/ 696kcals |
|---|---|
Fat | 45g |
Saturated Fat | 15g |
Carbohydrates | 46g |
Sugars | 16g |
Fibre | 3.5g |
Protein | 22g |
Salt | 2.7g |
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