What you’ll need

Salad

  • 1 pack Young’s Cooked & Peeled Prawns
  • 1 tbsp celery, finely sliced
  • 1 tbsp cucumber finely diced
  • 1 tbsp radishes finely sliced
  • 2 little gem lettuces
  • 1 tbsp olive oil
  • 1 small brown baguette sliced

Marie Rose Sauce

  • 3 heaped tbsp mayonnaise
  • 2 heaped tbsp tomato ketchup
  • Squeeze of lemon
  • 1 tsp brandy
  • 1 tbsp crème fraiche
  • 2 splashes Worcestershire sauce
  • 1 splash Tabasco sauce
  • 1 pinch cayenne pepper
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  • Cooking time

    20 mins
  • Serves

    2

How to make it

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
  2. To make the croutons: place the slices of baguette on a baking tray & drizzle with olive oil. Place in the oven & bake for 8- 10 minutes. Set aside to cool & then roughly crush them.
  3. To make the Marie Rose sauce, mix all the ingredients together.
  4. Place the celery, cucumber, radishes & prawns in a bowl, add the Marie Rose sauce & stir gently to combine.
  5. Take the outer leaves of the little gem lettuces & divide them between two glass serving dishes. Shred the remaining lettuce & place in the base of the dish, and spoon the Prawn Cocktail mixture over the top. Sprinkle with the crushed croutons and serve.
  6. Enjoy with a chilled glass of Rosé D’Anjou.