If you’re new here, WELCOME…This is first and foremost a place for recipes, but also where I can dish out expertise on the only thing I truly know about- feeding your friends. I hope that You Bring The Wine either remains, or becomes, your ultimate tool kit.
This week I’m talking all things prawns on ice. It’s hot enough to only want to eat cold food right now, so what could be better than food served ON ICE. This recipe does such great work for you- it’s crazy easy, its very nice to look at- AND the hot sauce Marie Rose is a absolute touch for those that feel like the old classic could do with a little kick.
I love serving these as the start to a big shared meal, they’re juicy and fresh and not so filling that you feel anything other than happy and ready to tuck into a main meal. NOTE here, I say to start, I do not say as a starter. I like going out for a meal, and eating a nice starter there, but please please, don’t stress about serving a starter to your friends.
SNACKS though- yes please. Crisps, dips, olives, anchovies, bread and oil/butter… all the way through to an epic plate of something like this, plonked on the middle of the table. For me, that’s what it’s all about. Plated starters are stressful and honestly…
“ everyone would rather have you there, with them, drinking and snacking…”
…rather than sweating in the kitchen, plating up something that usually makes them a little bit too full to really enjoy the main event.
Without further adieu…
SERVES 4
COOK: 5 MINS
PREP: 10-15 MINS
The when is THIS weekend. In the sunshine, or maybe in the shade whilst you take some respite from the sunshine. Served either as pre meal snack (obvs olives and crisps are welcome/expected to that party) OR as the main event with a massive green salad and loads of bread AND some very nice, very cold white wine. Eaten slowly over a lunch that should really be lasting at least an hour- sometimes this is why the non pre-peeled option is my favourite, because it provides some extra time sitting a table, chatting and working (just enough) for your food.
The why is easy, nearly as easy as making this. Juicy prawns, slathered in hot sauce mayo, are a thing of greatness and are the quickest and easiest way to make you look like a skilled cook when really you only need to be able to boil some water and purchase some good prawns.
INGREDIENTS
1kg king prawns with shells on- this should be about 18-20 prawns- if you have more in your 600g it means they’re smaller than mine so cook them for less time, if you have less, it means they’re larger so cook them a little longer. If you want to use the pre peeled raw prawns - they take even less time, literally drop then in, take the pan off the heat and then check them, once they’re pink- get them in the ice water stat.
2 lemons
Handful of parsley stalks (optional)
4 tbsp mayonnaise (make your own if you’re feeling fancy)
1-2 tbsp Sriracha OR hot sauce (choose your fighter)
METHOD
Bring a large pan of water to the boil. Halve 1 of the lemons and squeeze the juice into the water, add a tbsp of salt and then, if using, add the parsley stems. You can also add other herb stems, peppercorns etc to this.
Grab a big bowl and fill it with ice, then add just enough water to cover- you want the prawns to get cold SUPER fast in there so they’re nice and juicy. Turn the water to a simmer, then drop your prawns in there. Poach for 3 - 3 1/2 mins, they’ll be bright pink, then use a slotted spoon to move into the ice water. Let them chill until they are cold all the way through. If you’re in doubt, remove one and cut it open to check it’s cooked through before you move to ice water.
Make the Marie Rose by mixing the mayo with the juice of half of the remaining lemon, then swirl through the Sriracha. Cut the remaining lemon into wedges.
If you’re peeling your prawns, do it now, leaving the tip of the tail on. If needed, devein the prawns by using a knife to slide down the back of the peeled prawn, then using the tip of the knife to pull the vein out- I HAVE A TRICK FOR DOING IT IF YOU’RE KEEPING THE SHELL ON… see below.
Serve, on ice, with the lemon wedges and spicy Marie Rose. ENJOY.
So you want serve your prawns with the shells on? BUT you don’t want those veiny-veins. You need a tooth pick and you are SORTED.
Take your cooked prawn and hold it with the legs facing down. Slide the toothpick about 2-3mm deep across the middle of the back- this will hook under the ‘vein’. Gently pull up and it’ll come up with the toothpick, then simply pull it and it should slide right out.
meant to make a video of this- I’ll try and do one and whack it on instagram next week BUT if you need some visuals of this- this youtube link will show you the trick.
Three kinda ice bowls/platters to serve your prawns on ice on. This guy from Sophie Conran, a big stainless steal option for a rustic looking icy tray scenario from John Lewis and then, ofcourse, a bright blue glass number from Oka.
See you all next week, which might be a very very nice chickpea dish if the weather cools down, and might be a pizza to be eaten al-fresco if not…