Prawn cocktail tartlet
by Richard Bainbridge
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Ingredients
Store Cupboard
250g of plain flour, sieved
1 pinch of salt
1 pinch of sugar
3 egg yolks
1 1/2 tsp Dijon mustard
6 drops of Tabasco
1 1/2 tsp Worcestershire sauce
1 1/2 tbsp of ketchup
salt
pepper
Dairy
150g of salted butter
1 egg
15g of milk
butter, for greasing
Oils & Vinegars
1 1/2 tsp cider vinegar
375ml of rapeseed oil
Alcohol
75ml of whiskey
Fish & Shellfish
50 cooked prawns, small, peeled
Salad & Fresh Herbs
1 baby gem lettuce, finely shredded
Speciality Ingredients
20g of freeze-dried raspberries, crushed
Fruit & Vegetables
lemon juice