Prawn Cocktail

Prawns poached and coated with a sauce made of mayonnaise, ketchup, cream, Tobasco sauce, and Worcestershire sauce.

  • Cooking time
    30 minutes
  • Calories
    kcal
Recommended by
95.6
%
of
4939
members who rated this recipe on Youtube

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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Ingredients

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

  1. 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).
  2. Add prawns to this aromatic poaching liquid. Poach prawns for just 2 minutes; any longer than that will make the prawns chewy.
  3. Transfer the prawns to a chilled plate and put it back in the fridge.
  4. 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.
  5. Add the poached prawns. Coat well.
  6. Serve in a cocktail glass, layered with ice, topped with cream.

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