Spot Prawn Cocktail Recipe

Poach and chill (if prawns are raw)

If your spot prawns are raw: bring a pot of salted water to a boil (use about 1 tablespoon salt per 4 cups water). Add prawns and cook very briefly until just opaque, about 1–2 minutes depending on size. Immediately transfer to an ice bath to stop cooking. If prawns are already cooked, skip poaching and proceed to chilling.

Pat the cooked prawns dry with paper towels. Keep tails on for presentation. Refrigerate the prawns on a tray covered loosely with plastic wrap until cold, about 20–30 minutes, or chill over a bed of ice in the serving bowl until assembly.

In a medium mixing bowl add 1 cup ketchup, 3 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.

Whisk thoroughly until the mixture is smooth and well combined. Taste and adjust seasoning: add more horseradish for heat, more lemon for brightness, or a pinch more salt if needed. Transfer the cocktail sauce to the refrigerator to chill for at least 15 minutes; chilling helps the flavors meld.

Prepare serving vessels: if you like, chill 6 cocktail glasses or small bowls in the refrigerator for 10 minutes or nestle them in a shallow bowl of ice to keep cold during service.

Spoon about 2 tablespoons of chilled cocktail sauce into the bottom of each glass or bowl (adjust so sauce fills approximately 1/6 of the vessel).

Arrange 3–4 cold spot prawns per glass, draping them over the rim with the tails exposed for a classic presentation. If using a bowl, fan the prawns over the sauce so each diner can dip easily.

Garnish each serving with a lemon wedge and a small pinch (about 1 teaspoon) of microgreens or chopped chives. Add a celery leaf or frond if using.

Serve immediately while prawns are cold and sauce is chilled. Provide extra cocktail sauce at the table and extra lemon wedges for squeezing.