Chef Alex Aitken from The Jetty in Christchurch invites readers to try his prawn cocktail with a difference

With more than 30 years in the business, Alex Aitken is one of the most renowned chefs in the region.

He started his career as a trawlerman before running his own highly-acclaimed restaurant, Le Poussin in Brockenhurst, which led to a Michelin Star in 1995.

He then developed the luxurious Lime Wood hotel and is now head chef at The Jetty in Mudeford and the Kings Arms in Christchurch.

With his expert knowledge of local ingredients, Alex reveals his traditional version of the Prawn Cocktail with a twist to Seven Days...

Jetty Prawn Cocktail

For the Marie Rose sauce the following ingredients are mixed to make a delicious variation on the classic:

  • 5 heaped tbsp mayonnaise
  • 5 tbsp tomato chutney
  • 1 tsp Worcestershire sauce
  • 1 tsp fish sauce
  • 2 tsp creamed fresh horseradish
  • Tiny splash Tabasco sauce
  • Squeeze lemon juice

Mix with the best quality prawns – about 100g per person.

For the base, layer coarse chopped little gem lettuce with croutons and chopped cucumber, tossed not in traditional dressing but in spicy tomato juice.

Then add a layer of chopped boiled egg mixed with salad cream. The third layer will be your fat juicy prawns in spicy marie rose sauce.

Garnish with shell on prawns, lemon, cucumber and chives. Serve in a tall sundae or cocktail glass.