Prawn Cocktail

• Seafood

  • 600 g Prawns already, fresh cooked

• Produce

  • 3 cup Iceberg lettuce
  • 1 Lemon, wedges
  • 1 Parsley

• Condiments

  • 1 tsp Horseradish
  • 1 tbsp Ketchup or australian/uk tomato sauce
  • 2/3 cup Mayonnaise
  • 1 Dash Tabasco sauce
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Pinch Cayenne pepper

• Other

  • 1 kg 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled; or

Found on recipetineats.com

Description

Ingredients

• 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled); OR
• 600g / 1.2 lb fresh cooked prawns already peeled
• About 3 cup iceberg lettuce, finely sliced
• Lemon wedges
• Finely chopped parsley (optional)
• ⅔ 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 1½ tsp jarred OR ¾ tsp wasabi)
• Dash of tabasco sauce (to taste)
• Pinch of cayenne pepper (to taste + tiny bit of colour)

Directions

• 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 (its hard to do + so small its 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.

Nutrition