Lunch for My Parents – Entrée: Prawn Cocktail

The recipe  “Neil Perry: Prawn cocktail” on http://www.gourmettraveller.com.au/prawn_cocktail.htm was mostly followed for this starter.

Here’s the recipe and what I did due to horseradish being out of season and confusion over the type of tomato sauce that was to be used:

Serves 4

Cooking Time Prep time 15 mins

·         150 gm (about ¼)  iceberg lettuce, outer leaves and core removed, finely shredded

·         2 lemon wedges, plus extra to serve

·         2 tbsp extra-virgin olive oil

·         16 large cooked king prawns, peeled, tails intact and intestinal tracts removed (I had smaller ones so used 30)

·         N.B I also added ¾ of a large avocado

Cocktail sauce

·         140 ml thick good-quality mayonnaise

·         1 tbsp tomato sauce (I used 1.5 tbsps tomato chutney as I want clear on whether ‘tomato sauce’ meant ketchup)

·         1 tsp Worcestershire sauce

·         1 tsp finely grated fresh horseradish (as this isn’t in season I bought some good quality horseradish cream and subbed 1.5 teaspoons of horseradish cream)

·         Pinch of cayenne pepper

·         Dash of Tabasco sauce

 Method

1.       For sauce, combine ingredients and season to taste with sea salt and ground black pepper.

2.       Divide lettuce among 4 plates, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns, avocado and serve with cocktail sauce and lemon wedges.

N.B you’ll see I presented mine a little differently and it was an absolute hit!!! And the cocktail sauce was awesome.