Recipe and words by Klara Risberg
Slightly different take on the classic prawn cocktail. By roasting the tomatoes you are intensifying the richness of the tomato which works well in a Marie Rose sauce, I like it best well balanced with a sharp punch of acidity from the two different types of citrus and chilli.
300g cherry vine tomatoes
4 tablespoons good quality mayonnaise
2 tbsp worcestershire sauce
1 teaspoon tabasco (or to taste)
2 tablespoons tomato puree
1 tbsp honey
½ lemon, zest and juice
2 small heads of gem lettuce, shredded
½ grapefruit, cut into segments
1 avocado, cut into small pieces
1 small red chilli (optional)
Salt and pepper to tasteMethod
Set your oven to grill setting, dress the tomatoes with a little olive oil, salt, chilli flakes and pepper, grill until blackened and cover with cling film. After 10 minutes you can easily peel off the skins. Add the tomato pulp to a bowl and add mayonnaise, worcestershire sauce, tabasco, tomato pure, honey, lemon juice and zest and mix until a smooth sauce with a hand mixer. Season with salt and pepper, if you like you can add some more acidity and tabasco.
Dry the prawns and add to the sauce. Divide the shredded gem lettuce, avocado and prawns evenly among the four glasses, sprinkle the grapefruit and chilli if using over the top of the prawns.