- 1.5 kg of fresh Dublin bay prawns
- 3 lemons
- 1 small onion
- 15 white peppercorns
- 1 bay leaf
- 1 star anise
- 1/2 head of iceberg lettuce
- 1 baby gem
- 1 shallot
- 1 tbs of brandy
- Juice of 1/2 orange
- To cook the prawns, put on a cold pot of water on the fire; add the bay leaf, 1 lemon cut in half, the peppercorns, the star anise and the salt.
- Bring to boil, put in the prawns, and cook for about 6-7 minutes. Using tongues, remove the prawns from the boiling water and put them in a bowl with iced water to cool down.
- After about 10 minutes, snap the tail from the body and peel them. Remove the dirt from the back of the prawns.
- For the Mary-Rose sauce, mix mayo and ketchup (half the amount of ketchup to mayo), squeeze in the orange juice, add the brandy and mix all. Refrigerate.
- Shave the iceberg lettuce, add some Mary-Rose sauce, and put it in the glasses or bowl; use a couple of baby gem leaves too.
- Toss the prawns in some olive oil and salt and arrange them nicely on top of lettuce; slice the shallot as fine as possible and use as decoration.
- If you have some smoked Paprika available, sprinkle just a bit on top.
- Serve with half a lemon.
Recipe courtesy of Executive Chef Alberto Rossi at the five-star InterContinental Dublin in Ballsbridge.