Prawn Cocktail Recipe
The Taster Magazine Daily Update: Prawn cocktail recipe
After writing about 1970s treats yesterday, a strange hunger overtook The Taster for prawn cocktail. It’s a very Spring starter, to our minds; seafood and salad recalling both days at the beach and picnics in the country.
Predictably, The Mists (The Mists!) have returned and Slave #42 is currently wrestling with the boiler (we said it was too early to turn the central heating off).
Anyway, here’s our top recipe for prawn cocktail. Dig it out when it gets sunny again.
Ψ Shredded iceberg lettuce
Ψ Maybe a few micro-leaves
Ψ Prawns (find sustainable varieties at FishOnline.org)
Ψ Marie-Rose sauce
Clearly, the Marie-Rose sauce is an essential component. It is basically a mix of mayonnaise and ketchup. Be careful with the ketchup; the sauce needs to be the colour of pale poached salmon (not pillar-box red). Then – it is up to you – add any or all of the following:
Ψ Salt & pepper
Ψ Lemon juice
Ψ Cayenne pepper (or paprika, in emergencies)
Ψ Chopped parsley, dill or coriander
Ψ Worcestershire or Tabasco sauce
Further options (some of which sound better than others) include horseradish, chilli, garlic leaves and even apricot jam. For more general stuff about prawns, click HERE.
If you should serve up prawns to guests or friends which transpire to be, perhaps, not the very freshest, here is how not to handle the situation:
Find more on our “Funny” playlist on our our YouTube channel. Have a great Wednesday,