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Summer Prawn Cocktail

Don’t mess too much with the original….it really works!

December 12, 2017

Summer Prawn Cocktail

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ingredients to serve six
cocktails
500gm cooked peeled prawns
half medium iceberg lettuce
pinch paprika

marie rose sauce
⅔ cup mayonnaise
2tsp tomato paste
¼ tsp Tabasco
½ x medium lemon

to serve
1 egg white, lightly beaten
1 to 2 Tbsp Nigella seeds
½ x medium lemon
2 x mini Lebanese cucumbers

method

  1. Defrost prawns if frozen, ideally in fridge overnight. Lightly squeeze any excess water from prawns. Roughly chop if larger than a cashew nut.
  2. Cut half lettuce into 6 wedges. Very finely shred across the grain to create thin wispy strips.
  3. Make marie rose sauce. Stir mayonnaise with tomato paste, Tabasco and 2 teaspoons lemon juice.
  4. Stir prawns through mayonnaise.
  5. Prepare glasses to serve. Lightly whisk egg white. Place in shallow dish. Dip rim of each glass into egg white on saucer, then straight into Nigella seeds to coat rim. Stand upright and allow to dry.
  6. Divide lettuce mixture between glasses, filling one third capacity.
  7. Spoon over seafood and mayonnaise mixtures. Sprinkle with a little paprika.
  8. Thinly slice mini cucumber. Place sliced cucumber into glass as pictured.
  9. Serve.

cooks notes

  • The prawn cocktail really works as the original recipe intended. It’s a perfect balance of texture and taste. Add other components with caution and ensure flavours do not overpower.
  • If mini cucumbers not available, cut 6cm piece continental cucumber in half lengthways. Scoop out seeds with a teaspoon and discard. Cut flesh into even 3mm dice, or as small as possible. Use a mandolin to help with even size slices which than can be diced. Use these to finish off cocktails on serving.
  • Serve on a plate for ease of eating if preferred to a glass.
  • Pile a couple of teaspoons of prawn cocktail mix onto soft lettuce leaf cup, serve sprinkled with Nigella and a couple of slices of cucumber. Serve as san choy bau style to guests at a party. They can wrap the leaf around the prawns for a prawn cocktail one mouthful ‘Bite”.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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