Prawn Cocktail
10 min·Australian
1 / 7
Ingredients
Main
- 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled); OR
- 600 g / 1.2 lb fresh cooked prawns already peeled
- About 3 cup iceberg lettuce, finely sliced
- Lemon wedges
- Finely chopped parsley (optional)
Sauce
- 2/3 cup / 165 ml mayonnaise, preferably good quality whole egg mayonnaise
- 1 tbsp ketchup or Australian/UK tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp freshly grated horseradish (or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi)
- Dash of tabasco sauce (to taste)
- Pinch of cayenne pepper (to taste + tiny bit of colour)
Instructions
5 steps
- 1
If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
- 2
Mix together Sauce in a small bowl.
- 3
Toss prawns with Sauce.
- 4
Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
- 5
Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
Progress
0 / 5 steps