I have modernised this retro pub classic by introducing the spicy flavours of the much-loved Bloody Mary cocktail. Sharp and creamy, it offers the tiniest boozy kick with just the right amount of heat.
All the components can be prepared ahead of time, then simply assembled when ready to serve.
Serves 4
2 Little Gem lettuce
2 celery sticks, peeled and finely diced
Juice of ½ lemon
1–2 tbsp extra virgin olive oil
250g large cooked peeled king prawns
12 cooked tiger prawns, shelled but with tails left on
Bloody Mary dressing
6 tbsp good-quality mayonnaise
1 tbsp tomato purée
2 tbsp tomato ketchup
1 tsp hot creamed horseradish 5 good splashes of hot sauce
3 dashes of Worcestershire sauce
1 tbsp vodka
½ tsp celery salt
Salt and freshly ground pepper
To serve
Lemon wedges
1 tbsp chopped chives
First make the Bloody Mary dressing. Stir all of the ingredients together in a small bowl until smoothly blended, seasoning with salt and pepper to taste.
Separate the lettuce leaves and set aside 8 nice green ones for serving. Finely slice the rest of the leaves and divide them between 4 serving bowls.
Scatter the celery over the shredded lettuce. Sprinkle a little lemon juice into each bowl and drizzle with a little extra virgin olive oil. Tuck 2 lettuce leaves into the side of each bowl.
Divide the peeled prawns between the bowls and spoon the dressing over them. Arrange 3 tiger prawns in each bowl. Add a lemon wedge and sprinkle with chopped chives to serve.
