Prawn Cocktail trio

Posted in Food & Drink

7 Dec
Prawn Cocktail trio image 1

Prawn Cocktail trio

Chilli Prawn Cocktail

75ml tomato ketchup
60ml chilli sauce
1 heaped tbsp prepared horseradish
Good squeeze of lemon juice
½ tsp Worcestershire sauce
¼ tsp Tabasco
35-40 peeled, cooked & de-veined prawns
Fresh parsley to serve (optional)
10 Appetizer style spoons (Chinese soup spoons)

Mix the sauce ingredients together in a small bowl and taste to check it is to your liking. Adjust as necessary then set aside. Reserve 10 prawns then cut the remaining ones prawns into 2 or 3 pieces (optional – see above)and put in a bowl. Spoon over enough of the sauce to coat the prawns without being too much! Keep any left over sauce in the fridge. When ready to serve simply put some of the prawns onto each spoon then top with 1 of the reserved whole prawns.

Prawn Cocktail

8 tbsp good mayonnaise
3 tbsp tomato ketchup
Splash of brandy
½ lemon
pinch of cayenne pepper
Salt & Pepper
25-30 peeled, cooked and de-veined prawns (roughly 2-3 per person)
Lettuce leaves to serve – endive works well but you can use anything you like

Mix all of the sauce ingredients together in a small bowl. Taste to check the seasoning and whether it needs any extra lemon and adjust as needed. Cut the prawns into 2 or 3 pieces and put in a bowl. Spoon over enough of the sauce to thickly coat the prawns without being too much! When ready to serve put an individual lettuce leaf on each plate then top with a good spoonful of the prawn mixture. Finish with a light sprinkling of extra cayenne pepper and if you like a wedge of lemon.

Mexican Prawn Cocktail

125ml tomato juice
1 tbsp ketchup
juice of ½ orange,
freshly squeezed juice of 1 lime
2 tsp grenadine
2 tsp Worcestershire sauce
1 tsp Tabasco
salt and pepper
1 tbsp Tequila
1 avocado
¼ English cucumber
2 spring onions, finely chopped
4 cherry tomatoes, quartered
½ jalapeno chilli, finely chopped (or if you like it hot use ½ habanero or Scotch Bonnet)
2 tbsp coriander, finely chopped, plus extra leaves for garnish
30 peeled, cooked and de-veined prawns

Start by making the sauce by combining everything together in a jug. Taste to check the balance of flavours and adjust if necessary to suit your tastes. Keep in the fridge until needed. Cut the avocado in half and remove the stone, then finely chop the avocado flesh and pop into a bowl. Cut the piece of cucumber in half lengthwise and using a teaspoon remove the seeds and discard. Cut each piece of cucumber into 4 pieces lengthwise then finely chop. Add to the bowl with the avocado then add the finely chopped spring onions, tomatoes, chilli and coriander. Give everything a mix then cut the prawns into 2 or 3 pieces and add to the avocado and cucumber mix. Pour over enough sauce then spoon the mixture into 10 shot glasses. If needed top up with a little extra of the sauce. Serve garnished with an extra coriander leaf and if you like a wedge of lime. Delicious!

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