👨‍🍳 조리법

1. 1

   Prepare the prawns: If not already peeled, carefully peel the cooked prawns, ensuring to leave the tails intact. This not only looks attractive but also provides a convenient handle for eating. Rinse them briefly under cold water and pat them completely dry with paper towels to prevent the sauce from becoming watery.

   ⏱️ 10 minutes
2. 2

   Make the Marie Rose sauce: In a medium bowl, combine the mayonnaise, tomato sauce (ketchup), Worcestershire sauce, and freshly squeezed lemon juice. Stir gently with a spoon until all ingredients are well incorporated and the sauce is a uniform pinkish-orange colour. Taste and adjust seasoning if needed – you might want a touch more lemon for tang or Worcestershire for depth.

   ⏱️ 5 minutes
3. 3

   Prepare the lettuce: Wash the lettuce leaves thoroughly and dry them very well. This is crucial for a crisp texture. Shred the lettuce leaves finely into thin ribbons or chop them into bite-sized pieces. Divide the shredded lettuce evenly among four chilled serving glasses or small bowls, creating a crisp bed for the prawns.

   ⏱️ 3 minutes
4. 4

   Assemble the cocktail: Arrange the prepared prawns artfully on top of the shredded lettuce in each serving dish. You can place them in a mound or fan them out slightly.

   ⏱️ 2 minutes
5. 5

   Add the sauce and garnish: Spoon a generous amount of the Marie Rose sauce over the prawns, ensuring they are well coated. Finish by lightly dusting the top with a pinch of paprika for a touch of colour and subtle flavour. Serve immediately while chilled.

   ⏱️ 1 minute