450g Raw Tail Prawns
1 tbsp olive oil
1 tsp paprika
4-5 drops of tabasco
1 tbsp ketchup
1 tbsp mayo
Pinch of salt and pepper
1 spring onion, finely slied
2 small baguettes
Kimchi and rocket to garnish
2 shots of vodka
300ml tomato juice
Dash of Worcestershire sauce
4-5 drops of tabasco sauce
Pinch of celery salt
Slice of lemon
Fennel or celery stick
Cooked prawn to garnish
Method
Step 1
Make your Bloody Mariner cocktail first to enjoy whilst cooking. For this, mix the vodka, tomato juice and spices together over ice and serve with a cooked prawn on the rim, slice of lemon and stick of fennel.
Step 2
For the prawns in the sandwich, fry them off the raw tail prawns in a pan with paprika, oil, sea salt and cracked pepper. Cook for 3-4 mins adding hot sauce depending on how spicy you like your food.
Step 3
Combine the remaining ingredients together to make a classic Marie rose sauce. Toss the prawns into the spiced Marie rose sauce to coat evenly.
Step 4
Serve in a warm baguette with a layer of kimchi and topped with sliced spring onions. Season to taste and fill with wild rocket leaves.
These recipes have been created by James Strawbridge, chef, author and food photographer
Find out more here
Visit Strawbridge Kitchen here