| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Winter, Nosh |
8 |
servings |
INGREDIENTS
| 40 |
lg |
Fresh-cooked prawns; head on, middle |
|
|
; section shelled |
|
|
Fresh chilled crisp Cos lettuce |
|
|
Fresh lime wedges to serve |
| 150 |
ml |
Fresh thick mayonnaise |
| 6 |
tb |
Tomato sauce; (see below) |
| 4 |
tb |
Double cream |
| 1 |
tb |
Worcester sauce |
| 1 |
|
Lime or 1/2 lemon; juice of |
| 8 |
lg |
Basil leaves; chopped |
| 1 |
ds |
Tabasco sauce |
| 2 |
|
400 g cans Italian plum tomatoes with |
|
|
; juice |
| 50 |
ml |
Olive oil |
| 1/2 |
md |
Spanish onion; finely chopped |
| 2 |
lg |
Garlic cloves |
| 12 |
g |
Fresh sweet basil |
| 1/2 |
tb |
Fresh or dried oregano |
| 1 |
pn |
Ground white pepper |
| 1 |
ts |
Caster sugar |
|
|
Sea salt |
|
|
Ground black pepper |
INSTRUCTIONS
COCKTAIL SAUCE
TOMATO SAUCE
To make the tomato sauce, pass the tomatoes through a fine Mouli sieve to
remove the seeds and skin. Heat the olive oil in a solid-based saucepan
over a medium heat and add the onion, garlic, basil, oregano and white
pepper. Stir briskly to prevent the onion browning. When the onion is soft,
add the tomato pulp. Bring the mixture to the boil and immediately reduce
the heat to a low simmer. Remove the garlic and basil stems and discard.
Stir in the sugar and a little salt, then simmer for about 30 minutes until
well reduced. Stir occasionally with a wooden spoon. Season the finished
sauce with ground black pepper and salt if liked.
Mix the mayonnaise and tomato sauce together with the remaining cocktail
sauce ingredients. Take eight wide bowls and arrange the larger lettuce
leaves around the sides of each bowl. Fill with some shredded lettuce to
form a base. Spoon on some of the creamy cocktail sauce and place 5 large
prawns around the edge of each bowl. Hang some wedges of fresh lime on the
sides of the bowl for squeezing.
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