The Ingredients
- 500g cooked and peeled prawns
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) ketchup
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp horseradish sauce
- 1/2 tsp paprika
- Salt and pepper, to taste
- Lettuce leaves, to serve
- Lemon wedges, to serve
The Method
- In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, horseradish sauce, paprika, salt, and pepper until well combined.
- Place the cooked and peeled prawns into the bowl and toss to coat them with the sauce.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to develop.
- When you are ready to serve, line a serving dish with lettuce leaves.
- Spoon the prawn cocktail mixture onto the lettuce leaves.
- Garnish with lemon wedges and serve immediately.
Chef Tips:
Don't overcook the prawns: To cook the prawns, simply boil them in salted water for 2-3 minutes until they turn pink and are just cooked through. Overcooking them can make them tough and rubbery. Chill the prawns before making the cocktail: Once you have cooked and peeled the prawns, chill them in the fridge for at least an hour before making the cocktail. Let the flavours develop: After you have mixed the sauce with the prawns, cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This will allow the flavours to develop and the prawns to absorb the sauce.
When you are ready to serve the prawn cocktail, make sure it is well chilled. You can serve it in a glass or a small bowl lined with lettuce leaves, and garnish it with 2 prawns over the side of the glass and a lemon wedges.
Great with Bubbas Brown Bread, Enjoy!
Order your ingredients here from Bubbas Bray
