This classic from the 1970s is given a modern update and makes an excellent starter for Valentine’s day that you can prepare a few hours in advance and store in your fridge.
Prep time 10 minutes/Cook time 10 minutes/Serves 2
Ingredients:
4 leaves baby gem lettuce
100g (3 ½ oz) Coldwater Prawns
100g (3 ½ oz) Mango Chunks
Small pinch of paprika
For the Marie Rose Sauce (enough for 4)
100ml (1/2 cup) mayonnaise
1 tbsp tomato ketchup
¼ tsp cayenne pepper
dash of Tabasco
dash of Worcestershire sauce
1 tsp brandy
squeeze of lemon juice, or to taste
salt and freshly ground black pepper, to taste
Slices of brown bread, to serve (optional)
Method:
Begin with the Marie Rose sauce (note this recipe makes twice as much as you need). Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing.
Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Transfer the Marie Rose sauce to a jar and store in the refrigerator until needed.
Set the baby gem lettuce leaves on top of each other on a chopping board and cut into thick shreds (discard the bases of the stems). Sit a few in the base of 2 glasses.
Mix together the prawns, half Marie Rose Sauce and mango chunks together and spoon on top of the lettuce. Cover with cling film and leave to chill in the fridge.
Sprinkle with a little paprika (just a very light dusting) before serving. Serve with slices of brown bread, if liked.
