Nutritional values are estimates per serving
A British classic that never went out of style. Crisp lettuce, juicy prawns and that sauce. Proper retro and absolutely delicious.
A note from us
The Marie Rose sauce here is made from scratch and it makes all the difference. Fresh mayo, ketchup, worcestershire and just enough tabasco — takes 2 minutes and tastes like a completely different dish to the stuff in a jar. Brandy in the Marie Rose sauce is a British classic — it adds a subtle warmth and sophistication. James Martin, Nigella and most British chefs include it. Leave it out if cooking for children.
What you need 🛒
How to make it 👨🍳
Make the Marie Rose: mix mayonnaise, ketchup, worcestershire sauce and tabasco in a bowl. Add a good squeeze of lemon juice and, if using, a small splash of Brandy — the traditional addition that takes the sauce from good to great. Season with salt and white pepper. Taste — it should have a gentle kick. Add more tabasco if you like it hotter.
Halve, stone and peel the avocados. Cut into slices and squeeze a little lemon juice over them to prevent browning.
Arrange little gem leaves in 4 glasses or small bowls, pointing outwards.
Lay avocado slices over the lettuce.
Toss the prawns in 3 tablespoons of the Marie Rose sauce to coat well.
Pile the prawns on top of the avocado. Drizzle over a little more Marie Rose.
Dust with smoked paprika, add a lemon wedge on the side and serve immediately.
