serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
- ¼ iceberg lettuce
- 1 Lebanese cucumber, peeled and small diced
- 1 sprig dill, fronds picked
- 1 baby cos, small heart leaves picked and washed
- 200 g cooked medium prawns, head and body peeled, tails remaining
For the Marie Rose sauce
- 3 tbsp mayonnaise
- 2 tbsp tomato sauce
- 1 tsp grated horseradish
- 1 tbsp lemon juice
- Tabasco sauce, to taste
- Dash of Worcestershire sauce
- Salt and white pepper, to taste
Instructions
- Mix sauce ingredients together and set aside.
- Very thinly slice iceberg lettuce then place in the bottom of a serving glass, top with a spoonful of Marie Rose sauce.
- Garnish the sauce with cucumber, dill and two small cos leaves, and hang the prawns over the side of the glass to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
