Prawn Sub and Bloody Mariner

This quick and easy recipe by Chef, author and food photographer James Strawbridge will give anyone a lunchtime boost with a cheeky cocktail.

 

Ingredients – Serves two. 

For the Prawn Sub:

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

For the Bloody Mariner:

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.

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Shop Ingredients

W Harvey & Sons raw tail prawns

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With thanks to James Strawbridge

These recipes have been created by James Strawbridge, chef, author and food photographer

Find out more here

Visit Strawbridge Kitchen here