Prawn Cocktail!!!
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!
Foto: RecipeTin Eats — Nagi | RecipeTin EatsBahan-bahan
- 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))
- 2/3 cup / 165 ml mayonnaise (, preferably good quality whole egg mayonnaise (Note 2))
- 1 tbsp ketchup (or Australian/UK tomato sauce (Note 3))
- 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))
Langkah-langkah
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).
Mix together Sauce in a small bowl.
Toss prawns with Sauce.
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.
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