May 012013
 
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Prawn Cocktail

 

 


Prawn Cocktail was a popular dinner party appetiser in the 1970s. Before making this recipe, I had only ever eaten Prawn Cocktail once, and what stands out in my memory is the prawns being smothered in a Cocktail Sauce that was too heavy for my taste. However, if you serve the Cocktail Sauce in moderation on the side, I think this salad is quite refreshing and makes a nice cool appetiser.

 

Here, I’ve tried out a classic Prawn Cocktail recipe. It’s nice, light and refreshing. Traditionally, pre-cooked prawns are used and I’ve stuck to that in this recipe, although there is definitely scope to update the recipe with grilled fresh prawns and a spicier sauce.

 

 

 

PRAWN COCKTAIL

(Serves 4)

 

 

SEAFOOD SAUCE

 

Ingredients:

5 Tbsp mayonnaise

5 Tbsp ketchup

4-5 tsp horseradish sauce (to taste)

4 drops Tabasco sauce

 

Directions:

  1. Combine all the ingredients in a bowl and stir well.
  2. Refrigerate for 1-24 hours.

 

 

PRAWN COCKTAIL SALAD

 

Ingredients:

400g pre-cooked prawns (defrosted in a colander in the fridge overnight if frozen)

180g butterhead lettuce (or any mild lettuce), finely shredded

Lemon, quartered

 

Directions:

  1. Arrange the shredded lettuce on a plate or in a martini glass.
  2. Arrange prawns neatly on top of the lettuce.
  3. Add a dollop if Seafood Sauce in the center.
  4. Serve chilled with a wedge of lemon.

 

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