Prawn Cocktail with Habanero Marie Rose

Nothing gets the festive season started like fresh prawns and a punchy Marie Rose sauce.

It’s all about letting great ingredients shine and perfect for casual summer entertaining where guests can peel their prawns (or pre peel them), dip into the sauce or make a little prawn cocktail lettuce cup with baby cos leaves.

Serves 4

INGREDIENTS

Habanero Marie Rose

• 1 jar GOOD FAT Mayo

• 1 - 2 tbsp GOOD Sauce Hot Habanero

• 1/3 cup GOOD Sauce Ketchup

• Pinch sea salt & cracked black pepper
  

1 kg Fresh cooked tiger prawns
2 head baby cos leaves, washed and separated

2 lemons, cut into wedges, to serve

METHOD

For the Habanero Marie Rose sauce, mix all the ingredients together and adjust seasoning to taste. Spoon into a bowl for serving and set aside in the fridge.

If you like, peel the prawns and pile them over a serving plate. Alternatively, serve them in the shell and guests can peel their own.

To serve, place the lettuce leaves in a bowl and serve with the prawns and habanero Marie Rose.