Prawn Cocktail Recipe

Make poaching liquid

In a large saucepan bring 2 liters of water to a gentle boil. Add bay leaves, peppercorns, 1 tablespoon salt and the halved lemon (squeeze one half into the water, then add the rind).

Poach prawns

Reduce heat so water is at a gentle simmer. Add the prawns in a single layer, return to a simmer and cook until just opaque and pink, about 2–3 minutes depending on size. Do not overcook.

Ice shock and chill

Immediately transfer prawns to a bowl of iced water to stop cooking. Once cool (about 2 minutes), drain thoroughly and pat dry with paper towels. Refrigerate uncovered on a tray for 10–15 minutes to dry further and chill completely before assembly.

Stir together 120 ml ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 tsp hot sauce (if using) in a small bowl until smooth. Season to taste with 1 tsp salt and 1 tsp black pepper. Refrigerate until ready to serve; chill for at least 15 minutes so flavors meld.

Prepare salad base

Wash and spin the mixed salad leaves, then transfer to a bowl. Thinly slice the cucumber into half-moons and add to the leaves. If using avocado, dice and toss with a squeeze of 1/2 lemon to prevent browning.

Season salad

Drizzle 1 tablespoon olive oil and the remaining 1/2 lemon juice over the salad. Sprinkle 1/2 tsp salt and 1/2 tsp black pepper, then gently toss to combine. Finely chop chives and dill and reserve a small amount for garnish.

Assemble cocktails

Place a small mound of dressed salad leaves into individual serving glasses or on chilled plates. Spoon about 1–2 tablespoons of cocktail sauce into each glass/plate. Neatly arrange 4 prawns around or on top of the sauce per serving (24 prawns yields 6 servings at 4 prawns each).

Finish and garnish

Sprinkle the reserved chives and dill over the prawns and salad. Lightly dust with 1/2 tsp paprika if using, and add a lemon wedge to each serving. Serve immediately while prawns are cold and sauce chilled.