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Prep Time
25 min
Cuisine
British
This retro classic is still popular with very good reason! You’ll pan-fry juicy jumbo prawns and serve them over a fresh salad covered in homemade Marie Rose sauce. Add crispy potatoes and finish with a sprinkling of hot cayenne!
Prep Time
25 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 495 kJ 118 kcal |
2741 kJ 654 kcal |
Fat of which saturates |
7.6 g 1.3 g |
41.8 g 7.3 g |
Carbohydrate of which sugars |
7.6 g 1.7 g |
42.1 g 9.5 g |
Fibre | 1.9 g | 10.7 g |
Protein | 5.2 g | 28.5 g |
Salt | 0.47 g | 2.58 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the potatoes (skins on) into small cubes
Add the cubed potatoes to a baking tray with a generous drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 15-20 min or until golden and crisp
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the jumbo king prawns and cook for 4-5 min or until cooked through
Once done, remove the pan from the heat and set aside to cool
Whilst the prawns are cooking, combine the tomato ketchup, mayonnaise and Henderson's Relish in a small bowl
Add the juice of 1/4 [1/2] lemon, a generous pinch of salt and half the cayenne pepper (can't handle the heat? Go easy!)
Stir it all together – this is your Marie Rose sauce
Remove 8 [16] outer leaves from the little gem lettuce
Shred the inner cores
Combine the shredded little gem with half the Marie Rose sauce (save the rest for later!)
Cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the flesh out of the skin[s] using a spoon and slice it finely, lengthways
Cut the remaining lemon into half wedges
Divide the outer gem leaves between plates
Top with the dressed shredded gem, crispy potatoes, avocado slices and cooked jumbo prawns
Drizzle over the remaining Marie Rose sauce, sprinkle with the remaining cayenne pepper (not a fan of spice? Only use a little!) and garnish with the lemon wedges
Enjoy!