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Recipe card
IngredientsMethod
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🇬🇧 United KingdomClassic Platters

🍲 Saucy Legends

Prince prawns and whole-shell mussels cooked in spicy sauce with fried calamari heads and chips.

ShellfishMolluscs

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Saucy Legends

Ingredients

  • •5
  • •5 Whole-shell
  • •110g heads
  • •120ml
  • •Squeeze of fresh lemon juice (¼ lemon)
  • •200g

Garnish

  • •1 lemon wedge

Plating

Large pan. Takeaway: fish & box.

Tips

  • •Do not butterfly the prawns.
  • •Cook the prawns in the sauce so they curl.

Equipment

  • Large pan
  • Large spoon
  • Skimmer
  • Deep fryer
  • Boiler table

Method

  1. 1Fry the heads according to OB standards.
  2. 2Spoon the sauce into a large pan and add the prawns. Cook over medium heat.
  3. 3Turn the prawns once or twice in the sauce until they are cooked.
  4. 4Add the towards the end and allow to cook through.
  5. 5Add a squeeze of lemon juice (quarter lemon) to the prawns.
  6. 6Plate 200g in a large pan.
  7. 7Plate the prawns and in the pan.
  8. 8Spoon the remaining sauce over the prawns.
  9. 9Plate the heads next to the saucy prawns and .
  10. 10Garnish with a lemon wedge.