Prawn cocktail

Prawn cocktail

By
From
Nathan Outlaw's Home Kitchen
Serves
4 as a starter
Photographer
David Loftus

I’m still a fan of prawn cocktail and this is the recipe I’ve been using forever. It has a good kick to it, just the way I like it. I cut the lettuce in half and pile the prawn mixture on top rather than layer it awkwardly in a glass. It’s much easier to eat my way! For something extra special, try a crab or even a lobster version. Both are fantastic – and retro too.

Ingredients

Quantity Ingredient
600g cooked atlantic shell-on prawns
2 romaine lettuces
2 tablespoons chopped parsley
1 tablespoon chopped dill

For the cocktail sauce

Quantity Ingredient
6 tablespoons Mayonnaise
4 tablespoons * tomato relish [rid:37739]
or 4 tablespoons tomato ketchup
3 teaspoons creamed horseradish
4 teaspoons worcestershire sauce
1/2 lemon, juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
a little smoked paprika to finish
1 lemon, cut into wedges

Method

  1. Peel the prawns and set them aside.
  2. To prepare the cocktail sauce, mix together the mayonnaise, tomato relish or ketchup, horseradish, Worcestershire sauce and lemon juice. Season with salt and pepper to taste.
  3. Halve the lettuces and remove the innermost few leaves (save these for another dish). Place a lettuce half on each plate.
  4. In a bowl, mix the prawns with half the cocktail sauce and half of the herbs, then pile on top of the lettuce, dividing the prawns equally.
  5. Drizzle the remaining cocktail sauce across the lettuce halves. Sprinkle over the remaining chopped herbs and a little smoked paprika. Serve with a wedge of lemon on the side.
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