The Perfect Prawn Cocktail Recipe: An Easy Prawn Starter

The prawns you choose for this starter makes the difference between a good prawn cocktail and a perfect prawn cocktail. Generally frozen prawns are better quality from the fish counter in your local supermarket chain rather than the frozen food section. Your local fish monger is an even better choice if you're lucky enough to have one.

Making your prawn cocktail:

Ingredients:

• Frozen prawns
• Sea salt
• Juice of half a lime
• 1 small red chili
• A handful of fresh parsley
• A crushed garlic clove

Method:

• Bring 500 ml of water to the boil in a deep bottomed pan
• Add in a good pinch of sea salt
• Add in the lime juice, chili and crushed garlic
• Lastly add the parsley and the prawns
• Simmer for 10 to 15 minutes
• The prawns will turn a blushing pink and float on the surface when cooked through

Cook's Tip:

• Medium sized (40/60) frozen prawns in their shell are the best prawns for this dish. Don't go for really small prawns they get lost among the salad leaf and sauce. Allow 8 to 10 prawns per person for a decent starter portion.
• Remove the black line ie digestive tract; it is easier to remove when the prawns are frozen. Gently pull the head forward; you will see the tip of the line, using a tweezers grip the line and slowly pull it out.

While your prawns are simmering get on with the sauce. Your ingredients must be precise. The following will serve two portions:

Ingredients:

• 2 tbs of good quality full fat mayonnaise
• A dash of tabasco sauce
• The juice of half a lime
• 1 tbs thick tomato ketchup
• 10 ml of a good quality brandy
• 10 ml of double cream, lightly whipped
• Paprika and lemon wedge lemon to garnish

Method:

• Mix all the ingredients as listed, (except the paprika and lemon) to a smooth paste
• Take care when adding in the cream, fold rather than mix
• You want a nice shiny thick sauce; cover the mixture and leave in the fridge till required

Be careful not to over cook the prawns. Over cooked prawns are rubbery , dry and lack flavor.

You want juicy mouth watering prawns for the perfect prawn cocktail. Remember; once the prawns turn a blushing pink and float they are cooked.

• Strain the prawns, cover and leave to sit for 5 minutes
• Peel the prawns; remove the head first and work your way carefully down the body
• Give the prawns a quick rinse under cold running water
• Pat dry with kitchen paper or a t-towel
• Squeeze over a little lemon juice

• Use a glass to serve your prawn cocktail; make sure it's wide enough to access the prawns
• Wash and shred fresh crisp lettuce, cos lettuce works well
• Put the prawns in a bowl, add a dollop of the sauce, and mix to lightly coat the prawns
• Put a little lettuce in the glass add a couple of prawns and spoon over some sauce; continue layering
• Make sure the last layer is cocktail sauce
• Sprinkle over a dusting of paprika
• Serve with a lemon wedge

• A prawn cocktail makes an excellent starter for all occasions.
• A larger portion served with buttered brown bread makes a fabulous light supper.
• Don't be tempted to use low fat mayonnaise, it is not the same.

Calorie count for this cocktail sauce recipe:

• 1 tbs of mayo has 90 calories
• 1/2 a tbs of ketchup has 30 calories
• 5 ml of double cream has 15 calories
• 5 ml of brandy has an average of 10 calories
• your cocktail sauce based on half the mix is only 145 calories
• the average prawn has 6 to 8 calories
• based on 10 prawns at 7 calories each; this starter comes in at 215 calories

Cook's Tip:

• You can assemble the prawn cocktails and leave covered in the fridge for up to 30 minutes before serving. Leave for a minute or two when you take them from the fridge.

• Choose a dry but fruity chilled white wine to accompany this dish.

Copyright:

© 2011 Gabriel Wilson All Rights Reserved