Jumbo Prawn Cocktail Recipe

Make the poaching liquid

In a large saucepan, combine 6 cups water, 1 cup dry white wine, 1 cup fresh cilantro (stems and leaves), 1 halved shallot, 1 smashed garlic clove, 1 bay leaf, 8 black peppercorns and 2 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring to dissolve the salt. Once simmering, remove from heat and let steep, covered, for 10 minutes to infuse flavors.

Strain and reheat

Strain the poaching liquid back into the saucepan through a fine-mesh sieve into a clean pot. Return the strained liquid to a gentle simmer over medium-low heat. Taste and adjust seasoning if necessary; add the 2 tbsp fresh lime juice and stir.

Poach the prawns

Add the prepared jumbo prawns to the simmering poaching liquid in a single layer. Cook just until the prawns turn opaque and curl slightly, about 2 to 3 minutes depending on size. Do not overcook — they should be firm but springy.

Shock the prawns

Immediately remove the prawns with a slotted spoon and transfer them to a large bowl filled with 4 cups ice and 1 cup cold water to stop cooking and firm the texture. Let chill until completely cold, about 5 minutes. Drain and pat dry gently with paper towels. Keep chilled until plating.

In a medium bowl combine 1 cup ketchup, 2 tbsp prepared horseradish (plus an optional extra 1 tsp for heat), 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp hot sauce, and 1 tsp smoked paprika. Whisk until smooth. Fold in 2 tbsp finely chopped fresh cilantro. Season to taste with 1 tsp salt and 1 tsp freshly ground black pepper; adjust lemon, horseradish or hot sauce to reach desired tang and heat. Chill the sauce for at least 15 minutes to let flavors meld.

Prepare serving: fill a large shallow bowl or individual cocktail glasses with 4 cups crushed ice to keep prawns chilled and presented attractively.

Arrange prawns: fan the chilled prawns around the rim of the bowl or place 3 prawns per individual glass with tails over the edge, reserving extra in the center on ice as desired.

Add sauce and garnish: spoon the cocktail sauce into a small bowl or divide among individual ramelets and set in the center of the serving dish or each glass. Garnish each portion with a lemon wedge and a cilantro sprig. Serve immediately, instructing diners to squeeze lemon over prawns and dip into the cocktail sauce.