A classic Prawn Cocktail recipe! Juicy prawns (shrimp) tossed in a beautiful Prawn Cocktail Sauce (Rose Marie Sauce – a pink mayonnaise). The key to a good Rose Marie Sauce is a good mayonnaise. Use whole-egg if you can find it . (Note 1) A classic Aussie summer festive starter!
Prawn Cocktail!!
WRITTEN BY:
Eileen
SERVES:
6
NUTRITION:
Good source of Protein
DIFFICULTY
Easy
TIME
20 minutes
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Method
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).
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2.
Mix together Sauce in a small bowl.
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3.
Toss prawns with Sauce.
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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.
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5.
Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
Shopping List
Ingredients
1.
1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on
2.
600 g / 1.2 lb fresh cooked prawns already peeled
3.
About 3 cup iceberg lettuce, finely sliced
4.
Lemon wedges
5.
Finely chopped parsley
6.
SAUCE
7.
2/3 cup / 165 ml mayonnaise
8.
1 tbsp ketchup
9.
1 tsp Worcestershire sauce
10.
1 tsp freshly grated horseradish
11.
Dash of tabasco sauce
12.
Pinch of cayenne pepper
