This prawn cocktail recipe is straight from the 80's. Crisp lettuce, plump, juicy prawns and an addictive cocktail sauce that's perfect as a dipping sauce. Its an appetizer that will take everyone back in time!
900gramsRaw Jumbo Prawnstails on (Or freshly cooked prawns)
1teaspoonOlive Oilif using raw prawns
Rose Marie Sauce
½teaspoonCayenne Pepperor Red Chilli Powder
If using raw prawns, heat olive oil in a skillet and cook the prawns for 3-4 minutes on each side till they turn pink. Sprinkle lightly with salt and refrigerate for 15-20 minutes.
In a bowl, whisk together all the ingredients for sauce and refrigerate.
When ready to assemble, add lettuce to the bottom of a glass, top with a few pieces of cucumber, avocado and finally prawns. Drizzle with the sauce and serve immediately.
Poaching prawns: If you prefer poaching prawns instead of cooking them, add salted boiling water to prawns in a bowl and let them sit for 5-6 minutes, till the prawns turn pink.
Fresh vs. Frozen Prawns: If you happen to stay by the sea, please buy your prawns as fresh as possible and peel them at home if you can. If you don't, then buy your prawns frozen because they will be better than the prawns that are sold seemingly fresh. Frozen prawns are frozen within a few hours of catching them. Thaw them completely before cooking.
Refrigerating: I prefer serving these cold, but its best to chill each element separately rather than assembling them and then chilling, because the sauce can pool at the bottom. The sauce can be made 4-5 days ahead and refrigerated, and the prawns stay well refrigerated once cooked for a day.
Mayonnaise: I can't stress how important it is to use good quality mayonnaise for this recipe, and no, you can't substitute it with greek yogurt. Either make your own at home - it's really easy, I promise and I have anInstagram video that shows you how to make mayo, or buy mayonnaise made with whole eggs.