Prawn cocktail is a total retro classic that has stood the test of time for good reason, it tastes great. Always buy the best quality seafood you can afford and if you need to, the sauce can be made a day or two ahead.
The first step is to make your own mayonnaise and it’s much easier than you think. Here are our top tips:
• Ensure all ingredients are at room temperature before you start.
• Don’t be tempted to use all olive oil, as opposed to mostly a neutral oil, as it will overwhelm flavour-wise.
• You’ll need a large, sturdy bowl and whisk. Placing a damp cloth under the bowl stops it sliding around because you’re going to need both hands for this one.
• If you find the mayonnaise is too thin with the additions, adding more oil and whisking that in until emulsified will actually thicken it up again.

Mayonnaise

Ingredients

• 2 egg yolks
• ½ lemon juiced
• 1tsp mild mustard
• 300ml vegetable or neutral oil
• 100ml olive oil
• salt and freshly ground pepper to taste 

Method

1. Place the egg yolks and a pinch of salt in the bowl and whisk these together for about 30 seconds until it slightly thickens. Add mustard and a little juice and whisk for another 30 seconds.
2. Begin to add the neutral oil drop by drop, whisking the whole time. Don’t be tempted to pour it in at this stage or it may split. You’ll know what this is if it happens – lumpy/separated/curdled.
3. Keep adding the neutral oil gradually while you whisk until the mayonnaise begins to thicken, at which point you can begin to add the oil more quickly. Add the olive oil in a thin stream while whisking and you should have a thick, glossy emulsion. Add extra seasoning and lemon juice to taste.
4. If your mayo splits, you can rescue it with another egg yolk. Crack the yolk into a fresh bowl, whisk for a minute until thick and sticky, then gradually beat in the split mayonnaise a little at a time, followed by any remaining oil.

 Classic Prawn Cocktail

Ingredients

• 200g mayonnaise
• 75g tomato sauce
• 5 dashes of Tabasco
• 10ml brandy
• salt and freshly ground pepper to taste
• Baby Gem lettuce, shredded
• cherry tomatoes halved – mix of yellow & red
• spring onion, thinly sliced
• a few sprigs of dill
• cooked King prawns, peeled and sliced
• smoked paprika
• cucumber, sliced on angle
• cooked Tiger prawn, peeled and left whole
• lemon wedge

Method

1. Mix together mayonnaise, tomato sauce, Tabasco, brandy, salt & pepper until well combined and put to one side.
2. To a separate mixing bowl, add lettuce, tomato, spring onion, and chopped prawn and arrange this base in your glass of choice leaving room for prawns on top.
3. Lay a whole prawn or two on top of this and spoon over a generous amount of Marie Rose sauce. Sprinkle with a pinch of paprika for colour.
4. Pop one large Tiger prawn over the side of the glass then tuck in two slices of cucumber in behind for visual height. A small wedge of lemon on the side.

Prawn Cocktail with Miso Marie Rose

Ingredients

• 200g mayonnaise
• 50ml Jimoto Miso Hot Sauce
• Baby gem lettuce, leaves separated and left whole
• cherry tomatoes halved – mix of yellow & red
• spring onion, thinly sliced
• cucumber, roughly diced
• a few sprigs of dill
• cooked King prawns, peeled and sliced
• cooked Tiger prawn, peeled and left whole
• lemon wedge

Method

1. Mix together mayonnaise and Miso Hot Sauce until well combined and put to one side.
2. To a separate mixing bowl, add tomato, spring onion, cucumber and chopped prawn and roughly combine.
3. Spoon this over a base of lettuce leaves and top with Miso mayo and a few sprigs of dill. Crown the whole lot with a whole prawn and tuck a lemon wedge in under the lettuce.

Spicy Prawn Cocktail Cups with Mango Salsa

Ingredients

• ½ red onion, finely diced
• ½ ripe mango, peeled and diced
• ½ red chilli, thinly sliced
• 50g coriander, chopped
• cooked King prawns, peeled and diced small
• 120ml olive oil
• salt and freshly ground pepper to taste
• ½ lime, juiced
• Baby gem lettuce, leaves separated and left whole

 

 

Method

1. Place prawns and vegetables in a bowl then dress with olive oil, lime juice, salt and pepper and toss until well combined.
2. Spoon this into the soft end of each leaf of lettuce so that the firm/stalk end can be used as a handle. Lay each leaf on your plate/platter with the handle end facing outwards making it easier to grasp.