Posh Prawn Cocktail with Yorkshire Lemon Mayonnaise

INGREDIENTS

A retro pub favourite - we’ve even included a super simple recipe for a parmesan wafer on the side! The perfect starter for entertaining whatever the season.

This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.

Makes 4

INGREDIENTS

A drizzle of Yorkshire Rapeseed Oil with Lemon

28 king prawns, uncooked and peeled (300g pack)

1 ripe avocado

1 baby gem salad leaves, washed and dried

Handful of pea shoots, washed and dried

Yorkshire Lemon Mayonnaise

150g parmesan cheese

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Details

METHOD

Start by frying off your prawns in a little Yorkshire Rapeseed Oil with Lemon. Once cooked set aside to cool.

Preheat the oven to 180C / 160C Fan / 350F / Gas Mark 4. To make the parmesan wafers, finely grate the parmesan and simply place in four even rounds on baking parchment or a silicone mat, making sure the cheese is fully interlinked in each round. Bake gently for 5 minutes until golden and crisp.

For the desired parmesan crescent shape, carefully remove the rounds from the tray and lay them over a bottle or jar and allow to cool. (Your Yorkshire Rapeseed Oil bottle is the perfect size!)

When ready to assemble your prawn cocktails, shred the little gem salad leaves and set aside. Gently mix the king prawns in the lemon mayonnaise and lightly season. Remove the avocado skin and stone, and cut into reasonably small segments, and add a squeeze of lemon to stop it browning.

Layer up the ingredients in a glass or glass ramekin, placing half the avocado in the glass first, followed by salad leaves, prawns and repeat the layers, topped with pea shoots and the parmesan wafer on the top for some added drama.