As far back as I can remember Prawn Cocktail has been a must-have for our Christmas starter…..One year I fancied a change and we had a fantastic fresh seafood platter with Oysters, Langoustines everything you could think of and some Thai dips made by the daughter in Law…The only way to eat Oysters. But we also had to have a Prawn Cocktail…I think I would get lynched if I didn’t make it and the sauce has evolved over the years. I now add horseradish for that extra bite. Some add Tabasco or Worcestershire sauce but we like it with just horseradish and I use Salad cream instead of mayonnaise. Sometimes I mix the two it just depends on how I feel on the day. But as with anything it is personal taste so play with the sauce and find how you like it best.
- 500gm of Prawns, peeled.
- 5 tbsp Tomato Ketchup
- 5 tbsp Salad Cream.
- 2-4 tsp hot Horseradish Sauce.
- Salt and freshly ground Pepper.
- 3tsp Lemon Juice.
- Paprika to garnish.
Shredded Iceberg lettuce.Tomatoes to garnish. Extra prawns for garnish…I leave the tails on these.
Mix tomato ketchup, salad cream together. Add horseradish sauce, lemon juice, salt and black pepper.
At this stage, I taste and adjust the seasoning and add more of whatever I need to…. generally horseradish.
Chill in the fridge until ready to serve.
To serve: Put some shredded lettuce in individual serving dishes with cucumber if using. Put a generous serving of the cocktail sauce on top. Sprinkle with Paprika. Garnish the dish with Prawns, A slice of lemon and tomatoes if using.