Prawn Cocktail (gf) Recipe

Prepare salad base

Wash and dry the mixed salad leaves thoroughly (use a salad spinner or pat dry). Place 2 cups of leaves into a bowl or divide between serving glasses/plates.

Peel and thinly slice enough cucumber to make 1/2 cup of slices or half-moon pieces. Scatter the cucumber over the leaves.

Pat the cooked prawns dry with kitchen paper. If tails are on and you prefer them off, remove tails now. Arrange 3 prawns per serving on top of the salad leaves (12 prawns total for 4 servings).

Snip chives finely and sprinkle over the prawns and salad for freshness.

Cut the lemon into wedges for serving; squeeze a little lemon over prawns just before serving if desired.

Make the sauce

In a small mixing bowl combine 1/2 cup gluten-free mayonnaise, 2 tablespoons tomato ketchup, and 2 tablespoons double cream or crème fraîche. Whisk until smooth and homogenous.

Add 1 tablespoon fresh orange juice, 1 teaspoon brandy, 1/2 teaspoon gluten-free Worcestershire sauce and 1 teaspoon hot sauce. Whisk to combine.

Season the sauce with 1/4 teaspoon smoked paprika, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Taste and adjust acidity (extra orange juice) or seasoning as needed. Chill the sauce for at least 10 minutes to let flavours marry (or refrigerate up to 2 hours).

Keep the sauce chilled until ready to serve. If you prefer a thicker or thinner consistency, adjust with extra mayonnaise (thicker) or a splash of orange juice (thinner).

Place 2 tablespoons of Mary-Rose sauce per serving either on top of the prawns or alongside in a small ramekin. Spoon slightly over the prawns for a classic presentation.

Scatter 1 tablespoon (approximately) of thinly sliced celery across the prawns for crunch and fresh flavor.

Lightly dust the top of each portion with a pinch (about 1/8–1/4 tsp total) of paprika for colour and a mild smoky note.

Serve immediately with lemon wedges on the side. Keep chilled if not serving right away; consume within a few hours for best quality.