Prawn cocktail has suffered a bad press in recent years. Its connotations conjure up tired images of suburban dinner parties from the 1970s – think Abigail’s Party – but the dish is much better than that. It is, in fact, a contemporary classic and if you have the courage to try, you will immediately find out why. Its light, and fresh, and just the thing to start a meal. It’s also very easy to put together. And it tastes delicious! So park your prejudices and let your taste buds live a little.
- 125g cooked and peeled jumbo king prawns
- 4tbsp mayonnaise
- 1tbsp tomato ketchup
- ¼tsp creamed horseradish (or a drop or two of Tabasco) to taste
- 1 lime
- Salt and freshly ground black pepper
- 1 little gem lettuce, trimmed, washed and drained
- Mustard and cress to garnish
Drain the prawns. Mix together the mayonnaise, ketchup and horseradish (or Tabasco). Cut a couple of slices from the lime for a garnish, add a little lime juice, to taste, to the mayonnaise mixture, and season to taste with salt and pepper.
Finely shred the lettuce and pop in the bottom of a couple of cocktail glasses. Spoon over the mayonnaise mix and neatly arrange the prawns on top.
Garnish with mustard and cress and a slice of lime.
When adding the horseradish (or Tabasco) only add a little at a time; and check. You want to add a little flavour, not a lot of heat.