Clem's Classic Aussie/British
Prawn Cocktail
This culinary item appeared in the early 60s and featured in pubs, bistros and airline menus. Its simplicity in ingredients and preparation belies the fact that it is very delicious. Use it as an entree (starter) or even a light meal (especially when made more substantial with potatoes). Serve it chilled.
Today, there are many variant recipes for this dish. Also, the North Americans call prawns, "shrimp". Of the all the recipes, the classic Aussie/British version seems the least complicated.
INGREDIENTS
- Mayonnaise (3
parts)
- Tomato Ketchup (1
part)
(I used my own home-made ketchup: http://clemkuek.com/photoalbum/photo696_3m.html)
- A dash of
worcestershire sauce (to taste)
- A dash of white
pepper (to taste)
- A dash of paprika
(to taste)
- A squeeze of lemon
juice (to taste)
- A sprinkling of
salt
- Mini Cos lettuce or
Iceberg lettuce (finely cut)
- Optional: Diced
cooked potatoes
- Shelled prawns
(lightly cooked in salted water; set aside in the
refrigerator)
METHOD
- Combine mayonnaise,
ketchup, worcestershire sauce, pepper, paprika, salt and
lemon juice to make the cocktail sauce.
Taste and adjust as necessary.
This sauce should be thick enough to make the parts of the cocktail want to stick together.
Set aside in the refrigerator.
- Place a bed of the
finely cut lettuce and potato (if used) into your cocktail
receptacle (you may choose to toss the lettuce/potato with
some cocktail sauce prior to this).
- Place some of the
sauce on top of the lettuce bed.
- Fold cocktail sauce
into your cooked prawns (leave a few for
garnishing/decoration).
- Add the sauced
prawns on top of the lettuce.
- Decorate with
reserved prawns and a slice of lemon.
- Let it chill in the
refrigerator before serving.
- Enjoy!
Classic
Aussie/British Prawn Cocktail