Prawn Cocktail
Ingredients
- 600 gWild shrimp (peeled and cooked)
- 200 mlJapanese mayo
- 1 pcIceberg lettuce (shredded)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspKetchup
- 1 tspWorcestershire sauce
- 1 pinchTabasco
Method
Plump, firm prawns coated in a smooth, tangy sauce. The shredded iceberg lettuce provides a vital crunch that cuts through the richness of the mayonnaise.
- 1
Shred the iceberg lettuce into thin strips. It must be dry and crisp to serve as a base for the prawns.
- 2
Mix the Japanese mayonnaise with the ketchup, lemon juice, Worcestershire sauce, tabasco, and sweet paprika. The sauce should be smooth and coat the back of a spoon perfectly.
- 3
Fold the peeled prawns into the sauce. Mix gently so that each piece is well coated without being drowned.
- 4
Distribute the salad at the bottom of the containers, arrange the prawns on top, and finish with a pinch of paprika for color.
Frequently asked questions
How do you get this dish right?
- Make sure the prawns are chilled before mixing with the sauce.
- Shred the lettuce at the last minute to ensure it stays perfectly crisp.
How long does this dish keep?
Eat immediately or store for a maximum of 24 hours in the refrigerator in an airtight container.
