Prawn Cocktail Recipe
Cilantro poached jumbo prawns with cocktail sauce.
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Ingredients
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Prawns & Poaching Liquid
Cocktail Sauce
Garnish & Serving
Method
Prawns & Poaching Liquid
Prepare poaching liquid
In a medium saucepan combine 4 cups water, 1 cup dry white wine, 1 cup loosely packed cilantro stalks and leaves, 1 bay leaf, 6 whole black peppercorns, 1 tablespoon kosher salt and 1 teaspoon granulated sugar. Bring the mixture to a gentle simmer over medium heat (do not boil) so flavors infuse for 4–5 minutes.
Poach prawns
Add 1 pound peeled, deveined jumbo prawns (tails on) to the simmering poaching liquid. Reduce heat so the liquid is barely moving and poach until the prawns turn opaque and curl slightly, about 2–3 minutes depending on size. Do not overcook.
Shock prawns
Prepare an ice bath by combining 2 cups ice with 2 cups cold water in a bowl. Using a slotted spoon, transfer prawns immediately from the poaching liquid to the ice bath to stop cooking. Let prawns chill 2 minutes, then drain on paper towels. Reserve 2–3 tablespoons of the poaching liquid (cooled) to whisk into the cocktail sauce if desired.
Finish prawns
When prawns are well chilled, pat dry gently. Toss with 2 tablespoons fresh lime juice and a pinch of salt to brighten flavor. Keep chilled until plating.
Cocktail Sauce
In a small bowl combine 1 cup ketchup, 2 teaspoons prepared horseradish (more if you like heat), 1 tablespoon fresh lime juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon smoked paprika and 1 teaspoon fine sea salt. Whisk until smooth. Taste and adjust seasoning — add extra horseradish for heat, more lime for brightness, or up to 1–2 tablespoons reserved cooled poaching liquid to loosen and add cilantro-citrus notes. Chill sauce at least 10 minutes to let flavors meld.
Garnish & Serving
Fill individual serving glasses or a shallow platter with 2 cups crushed ice. Spoon about 2–3 tablespoons cocktail sauce into the bottom or into small ramekins placed in each glass if preferred.
Arrange chilled prawns around the sauce or in the glasses with tails over the rim. Garnish with 2 tablespoons fresh cilantro leaves and lemon or lime wedges. Serve immediately so prawns remain cold and sauce is chilled.