Prawn Cocktail
Prawns poached and coated with a sauce made of mayonnaise, ketchup, cream, Tobasco sauce, and Worcestershire sauce.
- Cooking time30 minutes
Calorieskcal
This is a cool, refreshing, satisfying prawn cocktail recipe, inspired by the item on the menu of the legendary Calcutta restaurant, Mocambo. It doesn’t take a wizard to figure out why a “cocktail” of sauces with a generous sprinkling of shrimps/prawns is so popular in Calcutta. It essentially comprises flavourful, juicy prawns (poached in an aromatic court bouillon), coated with a delicious, sharp, punchy Marie Rose sauce (cocktail sauce).
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DonateIngredients
Serves
2 servings
- 10 pcs prawn (shelled, deveined, beheaded)
- 1 slice onion
- 1 pc lemon
- 1 pc bay leaf
- 1 sprig parsley
- ½ tsp salt (for poaching)
- 5 tbsp mayonnaise
- 3 tbsp ketchup
- 2 tsp horseradish (optional)
- 1 tsp worcestershire sauce
- 5 drops tobasco sauce
- 1 tbsp cream
- pepper (for seasoning)
- salt (for seasoning)
- paprika (optional)
- 1 tsp whiskey/brandy (optional)
Method
- In a saucepan, take one slice of onion, three slices of lemon, a bay leaf, a sprig of parsley, and salt. Fill saucepan with 4 cm of water. Cover and boil to form court bouillon (5 minutes).
- Add prawns to this aromatic poaching liquid. Poach prawns for just 2 minutes; any longer than that will make the prawns chewy.
- Transfer the prawns to a chilled plate and put it back in the fridge.
- In a mixing bowl, add mayonnaise, ketchup, horseradish, worcestershire sauce, tobasco sauce, cream, pepper, salt, paprika, and whiskey. Squeeze in juice of half a lemon. Mix everything well until well combined.
- Add the poached prawns. Coat well.
- Serve in a cocktail glass, layered with ice, topped with cream.
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