This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.
Ingredients
- 50 g chopped onion
- 1 tbsp sunflower oil
- 1 dsp Madras curry powder
- 1 tsp tomato puree
- 150 ml red wine
- 75 ml water
- 2 tbsps smooth mango chutney
- 1 bay leaf
- salt
- sugar
- a touch pepper
- 1-2 slices lemon plus a good squeeze juice or possibly more
For the curried prawns :
- 5-6 tbsps mayonnaise
- 500 g whole cooked prawns in the shell peeled
- 8-12 inner leaves crisp Cos Lettuce washed and dried
- 3 hard boiled eggs shelled and quartered
- cayenne pepper optional
Servings:
Instructions
- First make the " essence". Gently stew the onion in the oil until transparent . Add the curry powder and cook for a few minutes longer. Add the tomato paste, wine, water, chutney and bay leaf. Bring to a simmewr and add salt, a little sugar, pepper and the lemon slices and juice.
- Simmer for a further 5-10 minutes then strain through a fine sieve,pushing down on the solids with a small ladle. Allow to cool.
- Gradually add the " essence" to the mayonnaise until you are happy with the taste. Mix with the prawns just to bind, spoon into the lettuce leaves and arrange the quarters of the eggs amongst them.Lightly dust with cayenne pepper if you like.
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