Classic Prawn Cocktail (Printable Version)
Juicy prawns in creamy pink sauce served on crisp lettuce - a classic appetizer perfect for summer gatherings and celebrations.
# Everything You’ll Need:
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 -
3 cups 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 tomato sauce
07 -
1 tsp Worcestershire sauce
08 -
1 tsp freshly grated horseradish (or substitute 1 1/2 tsp jarred OR 3/4 tsp wasabi)
09 -
Dash of tabasco sauce (to taste)
10 -
Pinch of cayenne pepper (to taste)
# Steps to Cook:
01 -
If using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if desired. With medium size already cooked prawns, deveining is usually not necessary.
02 -
Mix together all sauce ingredients in a small bowl.
03 -
Toss prawns with sauce until evenly coated.
04 -
Place a bed of lettuce in serving dishes. Martini glasses work well, but any small serving vessel or even small lettuce cups are suitable.
05 -
Top lettuce with sauced prawns. Garnish with lemon wedges and a sprinkle of parsley, if using.
# Extra Suggestions:
01 -
The better and fresher your prawns, the tastier this will be. Prawns are juicier and fresher if you peel them yourself.
02 -
Whole Egg Mayonnaise is smoother and not as sharp in flavor as classic mayonnaise.
03 -
For make-ahead preparation, peel prawns and place in airtight container for up to 24 hours. Sauce can be refrigerated for up to 3 days. Assemble just before serving to prevent sauce from pooling on the lettuce.