'Pint of prawns' with pale ale mayo
Serves: 4 as a starter
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
'Pint of prawns' with pale ale mayo
The classic pub starter of simply cooked prawns, served with a homemade mayo made with pale ale, and wafer-thin sourdough toasts
Serves: 4 as a starter
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
551Kcal
Fat
36gr
Saturates
4gr
Carbs
14gr
Sugars
4gr
Fibre
1gr
Protein
41gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 600g pack frozen raw shell-on jumbo king prawns
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- zest of ½ and juice of 1 lemon
- ½ small iceberg lettuce, shredded
- 1 bunch spring onions, finely chopped
For the pale ale mayo
- 2 large egg yolks
- 2 tbsp pale ale
- ½ tbsp white wine vinegar
- 150ml rapeseed oil
- 1 tbsp chopped chives
For the toasts
- 100g sourdough bread
- 1 tbsp olive oil
- Sea salt flakes
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. To make the sourdough toasts, cut the bread into 3mm slices and put on a baking tray. Drizzle with oil and sprinkle with sea salt then bake in the oven for 10 minutes, or until crisp and golden. Remove and set aside.
- To make the mayo, put the egg yolks, pale ale and white wine vinegar in a blender with some seasoning and blitz until combined. With the blender still going, very slowly drizzle in the oil and blend until you have a thick mayonnaise consistency. Stir through the chives and adjust the seasoning to taste. Chill until required.
- Bring a large pan of water to a simmer and then add the frozen prawns. Simmer for 3-4 minutes, then drain and refresh in cold water. Set aside.
- Whisk together the extra-virgin olive oil, mustard, lemon zest and juice and season to taste. Toss the shredded lettuce with the spring onions and then add the dressing, tossing to combine. Divide the salad between four beer mugs or pint glasses and then top with the prawns. Serve with the mayo for dipping and sourdough toasts on the side.
