Prawn Cocktail

Method

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1. Mix the mayonnaise, ketchup, horseradish, lemon juice, Worcestershire sauce, hot pepper sauce, cayenne and salt in a bowl. Taste: it should be sweet, tangy and slightly hot.

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2. Pat the prawns very dry with paper towels so they do not thin the sauce.

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3. Fold the prawns into two thirds of the sauce until evenly coated.

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4. Divide the lettuce and cucumber between four glasses or small bowls.

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5. Spoon the prawns on top and drizzle over the remaining sauce.

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6. Dust with paprika, scatter with dill and set a lemon wedge on the rim of each glass.

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7. Serve at once with buttered brown bread.

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Chef’s Tips

• Dry the prawns thoroughly. Wet prawns thin the sauce into a pink puddle.
• Shred the lettuce finely and add the prawns just before serving so it stays crisp.
• Taste the sauce on its own. It should be sharper than you think, since cold food mutes flavour.

Pairing Suggestions

• Buttered brown bread
• A crisp Sauvignon Blanc
• A wedge of lemon

Storage & Reheating

Best assembled just before serving. Refrigerate the sauce up to 3 days and keep prepared prawns covered and cold for a day. The assembled cocktail cannot be frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.