Jumbo Prawn Cocktail Recipe

Prepare poaching liquid

In a large saucepan, combine 2 liters of water, 2 tbsp coarse sea salt, the juice of half the lemon (about 1 tbs), the squeezed lemon half (optional, for extra aroma), 2 bay leaves and 1 tsp black peppercorns. Bring to a gentle boil over high heat.

Poach prawns

Once the liquid is boiling, reduce heat so it simmers. Add the jumbo prawns in a single layer. Return to a gentle simmer and cook until prawns are opaque and firm — about 2 to 3 minutes depending on size. Do not overcook.

Shock and chill

Immediately transfer the cooked prawns with a slotted spoon into a large bowl filled with ice cubes and cold water to stop cooking. Let chill for 3 minutes until completely cold.

Peel and devein (if needed) and finish

When cool, drain prawns. Remove shells leaving tails on for presentation, or peel completely as preferred. Pat dry with paper towels. Squeeze a little fresh lemon juice over prawns and refrigerate on a tray until ready to assemble.

In a medium bowl, combine 1/2 cup tomato ketchup, 2 tsp prepared horseradish, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 3 drops hot sauce, 1/4 tsp smoked paprika, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat or lemon for brightness. Chill in refrigerator at least 10 minutes for flavors to meld.

Prepare serving glasses: place about 1/3 cup crushed ice into each cocktail glass or small bowl. If using, line each glass with a lettuce leaf to prevent sogginess and add visual contrast.

Spoon approximately 1.5 tbsp of cocktail sauce into the center of each glass on top of the ice.

Arrange 2 jumbo prawns per glass by hooking the prawn tails over the rim so the body rests inside the glass; for 6 glasses use 12 prawns. If prawns were fully peeled, lay them neatly over the sauce.

Garnish each glass with a lemon wedge and a sprinkle of chopped parsley. Serve immediately with extra sauce on the side and additional lemon wedges.

Storage: leftover prawns can be kept refrigerated in an airtight container up to 24 hours. Sauce can be refrigerated up to 3 days.