Classic Prawn Cocktail (Print Version)
# Ingredients:
→ Main Ingredients
01 -
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
02 -
About 3 cup iceberg lettuce, finely sliced
03 -
Lemon wedges
04 -
Finely chopped parsley (optional)
→ Sauce
05 -
2/3 cup / 165 ml mayonnaise, preferably good quality whole egg mayonnaise
06 -
1 tbsp ketchup or Australian/UK tomato sauce
07 -
1 tsp Worcestershire sauce
08 -
1 tsp freshly grated horseradish (or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi)
09 -
Dash of tabasco sauce (to taste)
10 -
Pinch of cayenne pepper (to taste + tiny bit of colour)
# Instructions:
01 -
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).
02 -
Mix together all Sauce ingredients in a small bowl.
03 -
Toss prawns with Sauce until well coated.
04 -
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. Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
# Notes:
01 -
The better and fresher your prawns, the tastier this will be. In Australia, seafood stores and even major supermarkets sell really great quality fresh whole cooked prawns.
02 -
Whole Egg Mayonnaise is smoother and not as sharp in flavour as classic mayonnaise. It is now widely available in Australian supermarkets.
03 -
For Americans: Tomato Sauce in Australia/UK is a condiment that is the equivalent of ketchup. If you are in America, use ketchup not your tomato sauce.
04 -
Make Ahead: Peel prawns and place in airtight container for up to 24 hours (the fresher the better). Make sauce and refrigerate for up to 3 days. Assemble just before serving.