Prawn Cocktail
By Mark Moriarty
Ireland
This classic prawn cocktail is simplicity in a glass. It’s stood the test of time for a reason.
For about 25 years straight, we spent every Christmas in Ventry, Co Kerry. On Christmas Eve we would go to mass, then go to the far side of the harbour to look at the lights in the village. There was a tradition to have candle lights in every window of every house, so the flights flickered and bounced across the water. After that, it was dinner, my job was to make the Marie rose sauce for the prawn starter. There was nothing fancy, just mayonnaise, ketchup, lemon and brandy mixed on some pre-cooked prawns, but every time I taste that sauce, it brings me back to Christmas Eve, overlooking the harbour
Ingredients
300g prawns, peeled and raw
1 head baby gem lettuce
½ head iceberg lettuce
4 wedges lemon
2 egg yolks
1 tbsp mustard
1 tbsp white wine vinegar
1 tbsp Worcestershire sauce
1 tbsp tabasco sauce
300ml plain oil
3 tbsp tomato ketchup
Cayenne pepper, to taste
Handful chives chopped
Method