Aburi Prawn Cocktail Recipe

Prepare prawns

Pat the jumbo prawns dry with paper towels. If not already done, shell and devein them leaving the tail intact for presentation. Score the underside slightly to keep them straight when cooking.

Season and oil

Toss prawns with 2 tablespoons neutral oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated.

Aburi (torch) sear

Arrange prawns on a heatproof tray or cutting board lined with parchment. Using a culinary blowtorch set to medium, quickly sear the exterior of each prawn: pass the flame evenly over the tops and edges until the surface is lightly charred and opaque, about 20–30 seconds per side. Rotate and repeat to get even aburi caramelization without overcooking. If you do not have a torch: preheat a broiler (grill) to high and broil 2–3 inches from the element for 1–2 minutes per side until lightly charred and just cooked through.

Rest

Let prawns rest 2 minutes so residual heat finishes cooking. Squeeze a little lemon over them (reserve wedges for serving).

Combine 1 cup ketchup and 1/4 cup mayonnaise in a bowl and whisk smooth.

Add 1 tablespoon sriracha, 1 teaspoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon honey and 1/2 teaspoon toasted sesame oil. Stir to combine.

Taste and adjust: add 1/4 teaspoon yuzu kosho or a pinch of citrus zest + chili paste if you want an extra bright, slightly fermented citrus-chile note. Adjust salt or vinegar to balance sweetness and acidity. Chill briefly (10–15 minutes) if possible to let flavors meld.

Optional caramelized top (for extra aburi effect): spoon small mounds of sauce onto a heatproof plate, dot the top lightly with extra mayo and very briefly torch the surface until slightly browned and bubbly (5–10 seconds). This step gives a torched finish to the sauce similar to aburi.

Prepare greens: place 2 cups microgreens or mixed salad leaves in a bowl, toss gently with 1 tablespoon extra lemon juice and a light pinch of salt to brighten. Add cucumber and radish slices and toss to combine.

Portion greens into 4 small serving glasses or chilled bowls (about 1/2 cup greens per portion). Spoon 2–3 tablespoons of cocktail sauce into each glass, either at the bottom or on the side depending on presentation preference.

Arrange 3 prawns per serving perched on the rim or laid across the sauce so the torched sides face up. Sprinkle each portion with finely snipped chives and a light dusting (1/8 tsp) of toasted sesame seeds. If using smoked paprika, dust a very small pinch on the prawns for color and mild smokiness.

Finish with a tiny soy-lime drizzle (about 1/4 tsp) over the prawns for an extra umami lift and serve immediately with lemon wedges on the side.

Serve the Aburi Prawn Cocktail immediately so the prawns stay warm and the torched flavor is most pronounced. Leftover sauce can be refrigerated up to 3 days. Do not precook prawns far in advance to preserve texture.