Jumbo Prawn Cocktail Recipe

Make the poaching liquid

In a large saucepan combine 2 liters of water, 1 tablespoon kosher salt, 1 bay leaf, 6 black peppercorns and the halved lemon (cut side down). Bring to a gentle boil over medium-high heat.

Poach the prawns

Once the liquid reaches a gentle boil, reduce heat so it simmers. Add the prawns in a single layer. Cook just until the prawns turn opaque and curl slightly, about 2 to 3 minutes depending on size. Avoid overcooking.

Shock and chill

Immediately transfer prawns with a slotted spoon into a large bowl filled with 4 cups of ice and enough cold water to chill (ice bath). Let sit until completely cold, about 3 minutes. Drain and pat prawns dry with paper towels. Refrigerate until ready to serve.

In a small bowl combine 3 tablespoons ketchup, 1 teaspoon coarse prepared horseradish, 1 teaspoon wasabi paste and 1/2 teaspoon smooth prepared horseradish (adjust to heat preference).

Add 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 2 dashes hot sauce, 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Stir thoroughly until smooth, then taste and adjust heat or acidity—add more wasabi or horseradish for punch, or more ketchup/lemon to mellow.

Cover and chill sauce at least 15 minutes to let flavors marry. Sauce can be made up to 24 hours ahead and kept refrigerated.

Prepare serving: fill individual cocktail glasses or a large shallow bowl with 2 cups crushed ice. Place a small spoonful (about 1 tablespoon) of the atomic horseradish–wasabi cocktail sauce in each glass or in a small ramekin placed in the center of the bowl.

Arrange 3 prawns per cocktail glass (or fan prawns around the ramekin in the large bowl) with tails hooked over the rim. Garnish each with a lemon wedge and a sprig of dill or parsley.

Serve immediately with additional sauce on the side. Leftover prawns should be kept chilled and consumed within 24 hours.