Return to listing

Prawn Cocktail

This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its former glory, is a starter quite definitely for the new millennium!

 
 

This recipe is taken from Delia Smith’s Winter Collection.

Method

The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns cut the amount to 1 lb (450 g).

To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder.

Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. Place them in a bowl, cover with clingfilm and keep in the fridge until needed.

To make the cocktail sauce, prepare the mayonnaise and add it to the rest of the sauce ingredients. Stir and taste to check the seasoning, then keep the sauce covered with clingfilm in the fridge until needed.

When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.

Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass.

Serve with brown bread and butter.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Homemade Mayonnaise 

Homemade Mayonnaise

The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked before adding the next drop

 
 
Avocado Mousse with Prawns and Vinaigrette Serves 8

Avocado Mousse with Prawns and Vinaigrette

This is a delicious, creamy and most attractive starter to a dinner party. But don’t make it too far in advance as it tends to lose its beautiful colour.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For kimsam75
31 Jul 2014 22:46
Coffee Break Plum Pavlova
29 Jul 2014 10:29
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Aubergines
29 Jul 2014 04:09
Can Anyone Help? FOOD PROCESSOR For Pastry Dough
01 Aug 2014 23:58
Books me too
17 Jul 2014 16:38
Equipment 1lb loaf tin liners.
29 Jul 2014 18:15
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com