How to Make Prawn Cocktail
This fabulous dish has been around forever, or at least it seems that way, but rather than being a remnant from the 1970s this recipe has been updated and given a modern twist. Yum – prawns!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Appetizer
- Cuisine: British
Ingredients
Scale
- 500g (1 lb) cooked Atlantic prawns with the shells on
- 5 tablespoons mayonnaise
- 2 teaspoons creamed horseradish
- 2 teaspoons Worcestershire sauce
- 5 tablespoons tomato chutney
- 4 Little Gem lettuces (or baby Romaine)
- Few drops Tabasco sauce
- 4 sprigs fresh dill
- 1 teaspoon lemon juice
- 8 cherry tomatoes
- 4 lemon wedges
- ½ teaspoon paprika
- 4 slices wholemeal bread
- 4 teaspoons butter
- Salt and black pepper, to taste
Instructions
- Peel all the prawns except 8 of them.
- Wash and trim the lettuces and break them up into separate leaves.
- Divide the leaves between 4 serving dishes.
- Arrange the peeled prawns over the lettuce and grind some black pepper over them.
- Combine the mayonnaise, Worcestershire sauce, Tabasco sauce, horseradish and tomato chutney.
- Season this mixture with the lemon juice and add salt and pepper to taste.
- Spoon this sauce over the prawns and sprinkle the paprika over the top.
- Garnish each prawn cocktail with a sprig of fresh dill, 2 cherry tomatoes and a lemon wedge.
- Butter the bread and cut each slice in half.
- Garnish the prawn cocktails with the buttered bread and 2 unpeeled prawns on the side.
- Serve immediately.
Find it online: https://victoriahaneveer.com/classic-prawn-cocktail/