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.

Shop Ingredients

W Harvey & Sons raw tail prawns

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