Prawn cocktail

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sam from worthing

Prawn cocktail

ok .....so i know its very 1970's/1980's.

But i love a prawn cocktail.

strangely, i have never actually made one.

But i was thinking of doing a prawn cocktail for christmas day as a starter.

i have 2 questions.

I am cooking for 4 this christmas.

I rarely buy prawns and my OH will only eat, at a push the small prawns, so if i defrosted a whole bag - am guessing a bag is 500g (???) how long will the defrosted prawns last - will they still be eatable on boxing day? or should i just take out a few good handfuls to defrost?

the second question. is the sauce simply salad cream and tomato sauce? or is there an exact science to making the pink sauce? or do you have or recommend a pink sauce?

and oh blimey question 3.... how do you make a prawn cocktail what do you include in your glass?

thank you.

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Noreen, Board Moderator

Prawn cocktail

Have a look at this....

http://www.deliaonline.com/recipes/cuisine/european/english/prawn-cocktail.html

Although I use the recipe from How To Cheat if you have the book

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Judejames

Prawn cocktail

To make authentic prawn cocktail use little gem lettuce or iceberg, sliced in the bottom of the glass. Apparently North Sea prawns are best but I'm sure little prawns will be okay.

I mix salad cream and mayonnaise with tomato ketchup, to taste, and add a dash or Worcestershire sauce and a squeeze of lemon juice, salt and pepper. Top off with a light sprinkling of cayenne pepper.

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Gerry

keeping unfrozen prawns

" how long will the defrosted prawns last - will they still be eatable on boxing day?"
They'll be fine refridgerated until BD.
I'd sprinkle a bit of lemon juice and a little salt over the ones to be kept.

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chillie

Prawn Cocktail

Sam,a 500g bag of cooked, whole, shell-on prawns will feed 4 comfortably. Just shell the prawns and keep back a couple per person to decorate.
For the sauce, mix about 10 tablespoons of good mayo with 2 tablespoons of tomato ketchup, 2 tablespoons of cognac, a few shakes of Tabasco and a squeeze of lemon juice to taste.
Get out some pretty glass dishes and serve the prawns on a small bed of slivered (chiffoned) lettuce with some finely sliced spring onion and finely diced cucumber. Don't forget to spinkle with paprika.
You can steal your hubby's prawns when others are not looking. chillie

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tubs

Prawn cocktail

I often add a few pieces of chopped avocado to my prawn cocktail. Just pads it out a bit. Also add a dash of Tabasco to my sauce.

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sam from worthing

Prawn cocktail


Thank you everyone for your thoughts and suggestions. Oh Chillie you know us so well. My OH is the reason i will be using little prawns, he can just about cope with a small handful of those... but i might get a pack of the BIGGUN's for us.

and thanks for the advice about keeping till boxing day.

I thought i would get sighed at for asking such simple questions, and i do think i am quite a good cook - just had a brain fart moment i think.

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Liz from Cumbria

Rose Marie Sauce

I make mine with equal quantities of Mayo and tomato ketchup then I add some horseradish (amount depends on how much sauce I'm making,) a smidge of lemon juice tasting to see if it's too little then add a little smidge more, a smidge of either worcester sauce (or brandy is good too) and after it's all mixed and spooned over the prawns, add a dusting of paprika or cayenne pepper. Sometimes I add advocado to the prawns and I always used shredded lettuce as the base.

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Liz from Cumbria

Forgot to add....

Had no problems keeping prawns (with or without the sauce) until the next day in the fridge - hasn't killed us yet.

 
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