Prawn Cocktail Recipe

Mix sauce

In a medium bowl combine 1 cup mayonnaise, 1/2 cup ketchup and 2 tablespoons prepared horseradish. Stir until smooth.

Add 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice and 1 teaspoon hot sauce. Stir thoroughly to combine.

Season the sauce with 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, horseradish or hot sauce to preference. Refrigerate while you cook the prawns; sauce can be made up to 1 day ahead.

Prepare poaching liquid

In a large saucepan bring 6 cups water to a gentle boil with 2 teaspoons kosher salt, 1 bay leaf, the halved lemon (quartered if desired) and 6 black peppercorns. Reduce heat so the liquid is at a bare simmer.

Poach prawns

Add 1 lb peeled and deveined prawns (tails on) in a single layer. Cook just until the prawns turn opaque and curl into a loose C — about 2 to 3 minutes for large prawns. Do not overcook.

Shock prawns

Immediately transfer prawns with a slotted spoon to a bowl of 3 cups ice and some of the poaching liquid to rapidly cool them and stop cooking. Let sit in the ice bath for at least 3 minutes until fully chilled.

Drain prawns well and pat dry with paper towels. Refrigerate until ready to assemble.

Prepare serving

Arrange 4 chilled lettuce leaves on small plates or in cocktail glasses. If using glasses, place a spoonful of cocktail sauce in the bottom of each glass.

Divide the chilled prawns among the 4 servings (about 4 oz / 115 g prawns per serving). Fan prawns around the rim of each glass or place atop the lettuce and sauce. Reserve a little sauce for drizzling on top if desired.

Garnish each serving with a lemon wedge, a sprinkle of chopped parsley and a light dusting of smoked paprika. Serve immediately chilled.