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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1/2 tsp cayenne pepper
cayenne pepper
2 little gem lettuce
little gem lettuce
248g jumbo king prawns
king prawns (crustacean) 93%, added water, salt. May contain molluscs
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
Allergens highlighted by † (crustacean, egg)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
Remove 8 [16]outer leaves from the little gem lettuce
Shred the inner cores
5
Combine the shredded little gem with half the Marie Rose sauce (save the rest for later!)
6
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
7
Cut the remaining lemon into half wedges
8
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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
