Prawn Cocktail Recipe

Prepare poaching liquid

In a large wide saucepan combine 2 litres cold water, 120 ml white wine, 2 bay leaves, 1 tablespoon black peppercorns, the juice of 1 lemon (about 2 tablespoons) and 2 teaspoons salt. Bring to a gentle simmer over medium-high heat.

Poach prawns

Add the shell-on king prawns to the simmering liquid. Return to a gentle simmer and cook for 2–3 minutes until prawns turn opaque and firm. Do not overcook. Immediately remove prawns with a spider or slotted spoon and transfer to an ice bath (bowl of ice water) to stop cooking and keep them tender.

Peel and chill

When prawns are cool (about 5 minutes), peel, leaving tails on for presentation if desired, and devein if not already deveined. Dry lightly on paper towels, then refrigerate until serving (up to 2 hours). Reserve about 6 of the poaching liquid tablespoons to thin sauce if needed.

In a bowl combine 150 g mayonnaise and 80 g tomato ketchup. Stir in 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon smoked paprika. Add 1 teaspoon hot sauce if you like a little heat. Season with a pinch of salt and black pepper. Taste and adjust acidity with more lemon or salt. If the sauce seems too thick, whisk in 1–2 tablespoons of the reserved poaching liquid (or water) to reach a spoonable consistency. Chill until ready to serve.

Prepare cucumber: Trim ends, then thinly slice lengthwise and remove seeds if watery. Cut into 3–4 mm half-moons or small matchsticks. Place in a bowl and pat dry to remove excess moisture.

Prepare avocado: Halve, remove stone, and carefully peel. Slice into 8–10 mm slices or dice into 1–1.5 cm cubes. Toss gently with a little lemon juice from the reserved lemon to prevent browning and season lightly with salt.

Chop dill or chives finely for garnish. Cut remaining lemon into wedges for serving. If using salad leaves, dress very lightly with a few drops of lemon juice and a pinch of salt.

Butter the brown bread slices evenly with softened unsalted butter (60 g total). If preferred, toast lightly until warm and golden then butter. Cut each slice into triangles or fingers for serving.

Divide the chilled prawns between 4 serving glasses or shallow bowls (about 6 prawns per person). Spoon 1–2 tablespoons of cocktail sauce into each glass so prawns can be dipped, and reserve a little extra on the side. Arrange cucumber and avocado decoratively around the prawns and add a small handful of mixed salad leaves if using.

Garnish each portion with a sprinkle of chopped dill or chives and a lemon wedge. Serve immediately with buttered brown bread on the side. Advise diners to dip prawns into the sauce and enjoy with bread.