Grilled tiger prawn cocktail wrap
These wraps are a fun take on a prawn cocktail, with garlicky prawns and a zingy cocktail sauce-inspired mayonnaise. The flatbreads are made with samphire which pairs really well with seafood. However, if you're short on time then supermarket flatbreads would also work well.
Ingredients
Metric
Imperial
For the samphire flatbreads
- 200g of samphire
- 600g of plain flour
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 1 tbsp of olive oil
- 300ml of warm water
For the prawns
- 400g of raw tiger prawns, peeled and deveined
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 2 tbsp of olive oil
- salt and pepper to taste
For the cocktail sauce
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 250ml of neutral oil, e.g. grapeseed or sunflower
- 2 tbsp of tomato purée
- 1 tsp Worcestershire sauce
- 3 dashes of Tabasco
- salt to taste
For finishing
- 100g of wild rocket leaves
- lemon wedges
- olive oil, for drizzling
Method
Bring a small pot of water to the boil. Blanch the samphire for 30 seconds, then refresh in iced water. Drain well, pat dry and finely chop
- 200g of samphire
In a large bowl, mix the flour, salt and baking powder. Stir in the chopped samphire and olive oil
- 600g of plain flour
- 1/2 tsp fine sea salt
- 1 tsp baking powder
- 1 tbsp of olive oil
Add the warm water gradually, stirring with a fork or your hands, until a soft, pliable dough forms. Knead for 5–6 minutes until smooth. Cover and rest for 20 minutes
- 300ml of warm water
Next, toss the prawns with minced garlic, smoked paprika, olive oil, salt and pepper. Leave to marinate for 15-20 minutes
- 400g of raw tiger prawns, peeled and deveined
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 2 tbsp of olive oil
- salt and pepper to taste
In a clean bowl or blender, whisk together the egg yolk, vinegar, lemon juice and mustard. Slowly drizzle in the oil, drop by drop at first, then increasing to a steady stream, while whisking or blending constantly to emulsify
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 250ml of neutral oil, e.g. grapeseed or sunflower
Stir in the tomato purée, Worcestershire sauce and Tabasco to taste. Season with salt and squeeze in more lemon juice if needed
- 2 tbsp of tomato purée
- 1 tsp Worcestershire sauce
- 3 dashes of Tabasco
- salt to taste
Divide the rested dough into four equal balls. Roll each one out on a floured surface to about 20 cm diameter
Heat a dry frying pan or griddle over medium-high heat. Cook each flatbread for 1-2 minutes per side until puffed and browned in spots. Keep warm wrapped in a tea towel
Heat a griddle or frying pan until smoking hot. Grill the prawns for 1-2 minutes each side, until just cooked and lightly charred. Set aside
To assemble the wraps, spread a generous spoonful of cocktail sauce over each warm flatbread. Top with a handful of rocket and the grilled tiger prawns. Finish with a squeeze of lemon juice and a final drizzle of olive oil, if desired
- 100g of wild rocket leaves
- lemon wedges
- olive oil, for drizzling
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