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Seafood Cocktail & Oysters Mignonette

by Oliver Hagen November 18, 2020 2 min read

Serves 4 | 30 Minutes

They're not old school – they're classics! Take a delicious trip down memory lane with two recipes that are as beautiful to look at as they are fun to eat. The prawn cocktail makes its comeback in this fresh and vibrant version, and the creaminess of the oysters is enhanced by a simple, sharp mignonette dressing. The perfect spread for a hot summer's day.

Ingredients:

Prawn Cocktail

From Hagen’s:

500g Cooked Prawns
1 Organic Avocado
Mount Zero Pink Lake Salt

From the pantry or the Hagen’s veggie box:

4 tbsp of Mayonnaise
2 tbsp of Tomato Sauce
A few drops of Tabasco sauce
A few drops of Worcestershire sauce
1 Baby Gem Lettuce
Cracked Pepper

Oysters Mignonette

From Hagen’s:

A dozen shucked oysters

From the pantry or the Hagen’s veggie box:

1/4 cup of Red Wine Vinegar
1/4 cup of White Wine Vinegar
2 Shallots, finely diced
1 tsp of crushed White Peppercorns

If you want some variety on your oysters:

1 lemon
A few drops of Tabasco sauce
Cracked Pepper

For the prawn cocktail:

1. Pick out the four best looking prawns and set aside. Peel the remaining prawns, discarding the heads, tails and shell. Cut a line down the back of the prawn and remove the poop track. Dice the prawns into 1cm pieces. Remove the heads and shell from the reserved prawns, leaving the tail intact. Remove the poop track.

2.Whisk together the mayonnaise, tomato sauce and as much tabasco as you like. Add a little splash of Worcestershire sauce and taste for seasoning.

3. Combine the chopped prawns with as much cocktail sauce until they are generously coated. Add a squeeze of lemon juice and season with salt and cracked pepper.

4. Finely shred half a baby gem lettuce and divide amongst four cocktail glasses. Add a splash of olive oil and lemon juice and toss to coat. Place a nice baby gem leaf standing upright in the glass and add a couple of slices of avocado. Now place equal amounts of the diced prawn mixture on top of the shredded lettuce. Top with a little extra cocktail sauce and cracked pepper. Finish by placing a reserved prawn on the lip of each cocktail glass. Serve cold.

For the Oyster Mignonette:

1. Finely dice shallots and crush the white peppercorns in a mortar and pestle. Combine the shallots, pepper, red & white wine vinegar in a bowl and stir to combine. Set aside for as long as possible so the flavours meld together.

2.Place the oysters on some rock salt and serve alongside the mignonette sauce.

3. Place a teaspoon of the sauce on the oyster and enjoy. If you want some variation in your oysters, serve with tabasco sauce, lemon wedges and cracked pepper.

Enjoy!