- Today, we're taking our favorite 70s style food, prawn cocktail. Bringing it right up to the 21st century, it's gonna be incredible!
- We've got crevettes, we've got hot caramelized lemon prawns, braised lettuce and our very own Mary Rose sauce.
- You're gonna love it!
- [Voiceover] This is Ben, Jamie, Barry and Mike.
- [Voiceover] We are old school mates and together, the faces of Sorted, an online cooking community with one aim. To get more of our generation into the kitchen. In each episode, one of us attempts to impress the group with a great tasting recipe. And we talk food at the table.
- [Jamie] Yeah, you don't know what this is, but I'm going to tell you in a minute.
- There are so many things right about the...
- I'm so glad you said that. Let's talk through the individual bits. What's that?
- What's that?
- [Both] Prawns.
- [Jamie] What's that?
- [Both] Bread.
- [Jamie] What do you think this is?
- [Barry] Tomato
- [Jamie] What do you think this is?
- [Barry] Lettuce.
- [Jamie] What is it?
- [Mike] Prawn cocktail.
- [Jamie] But it's..
- [Barry] Warm...
- Hot prawn cocktail. This is like what your nana and your grand dad would have had in the 70s, but ten times better and in color.
- [Barry] Lots of color.
- [Mike] It's all over the place. Is this another deconstructed...
- [Jamie] Ben's been watching a lot of Master Chef.
- No, Ben just can't be bothered to put it all together, so he calls it deconstructed.
- Right, I want you to eat this in a certain order. Glad I kept my apron. Right, I'm gonna talk you through the points, okay? So, find a tomato. Put it in your mouth. Tell me that's not the best tomato you've had today.
- [Barry] It tastes like a sun-dried tomato.
- They're oven-dried tomatoes.
- For our oven-dried tomatoes, we're gonna take a bowl of cherry tomatoes, halve them, and put them on a baking tray, with some thyme, some garlic, salt and pepper, and put them in the oven, about 110 degrees, so really, really low, about three hours.
- That's a lot of time.
- It is a lot of time. But, look, imagine how powerful the sun is, compared to our oven. What about the small prawns, you should grab some of them.
- Yeah, they're delicious, and they've got a kick.
- They are great.
- So, Ben's gonna show you, look at that.
- [Ben] So they've got caramelized lemons in them, which you fry in a pan, so thin slice of lemon, fry it in hot oil, till they begin to blacken and char. And then they, They also give off a bit of a smell, they become an amazing flavor in our hot prawns. So, raw, shelled prawns, we're gonna put them in a tinfoil parcel, couple cloves of garlic, some thyme, our caramelized lemon, and a splash of Tabasco.
- Not just a splash, we've gotta add it on, we want to give these boys a bit of kick.
- There we go, not too much, 'cause its really, you want it quite subtle. You don't want to overpower them. We'll wrap them all up,
- and then, they can go into the oven, and they'll need about ten minutes, to cook out properly.
- That's it, I'm really surprised. I must have had a prawn cocktail now, over a hundred times, I think. I order this one a lot in restaurants. This, this is up there with the best.
- [Ben] You ever had one hot?
- Probably, 'cause they've been out it the sun too long, but no.
- [Ben] That is no good. This is a good hot prawn cocktail.
- This is hot prawn cocktail.
- [Jamie] Right, shall we talk about Madagascan prawns?
- This is the sexy part, the Madagascan crevettes, okay? So these are raw prawns with shell on. Between the head and the tail, We're gonna peel that off.
- Let's rewind this thing, as well. Did you call these prawns sexy?
- I think this is the amazing part of the dish. The bit that just goes "eat me." To cook the prawns, we're gonna add them into a hot pan with a couple lobs of butter, begin to sort of toss, and saute them off, and then add in a little bit of cayenne pepper, salt, pepper, chopped parsley, and, what are you laughing at?
- I'm fine, carry on.
- [Ben] And then, squeeze the lemon juice.
- So what now, drove you to grill a lettuce?
- Well, every prawn cocktail needs lettuce, we're doing a hot prawn cocktail, so you have to make it hot. Stick it in a really searing hot, I mean, seriously smoking cast iron griddle pan, just about a minute on either side, and it just softens and wilts, and gives that fantastic charred look.
- It tastes like a barbecue.
- It works, doesn't it?
- I like the bread. I like all of it, but I like this bread.
- Just ciabatta, with a bit of olive oil, and a bit of salt and pepper. The lastis probably the Mary Rose sauce.
- Whoa, whoa, whoa, hold the phone. Ben made a sauce?
- Ben made the sauce, thank you.
- Well I bought the mayonnaise and I bought the ketchup, I combined them together, and we put in a little dash of brandy or cognac, and a squeeze of lemon juice.
- Well if you're not gonna say it, I'm bloody proud of myself.
- Yeah, job well done.
- Thank you.
- Another amazing recipe.
- That's very kind Now you just go off to work. I have to wash up a board, rather than a plate.
- See you back there.
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