A prawn cocktail made properly is one of the great starters, and it has been ruined by decades of bad ones. Build the sauce yourself. The only change we make is the chilli crunch in place of the Tabasco, which gives the sauce texture it has never had.
15 minutes. Serves 4.
Ingredients
- 600g cooked prawns, peeled, tails on if you like
- 4 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 2 dessertspoons Plateit Chilli Crunch
- A splash of brandy
- Juice of half a lemon
- White pepper
- Baby cos or iceberg, shredded
- Buttered brown bread to serve
Method
- Mayonnaise, ketchup, Worcestershire, brandy, lemon and a good grind of white pepper. Stir until it is one colour.
- Stir half the chilli crunch through the sauce.
- Shredded lettuce into cold glasses or bowls. Prawns on top.
- Sauce over the prawns, not stirred through them. Then the rest of the chilli crunch spooned over neat.
- Brown bread and butter on the side. Not optional.
Tip: Everything cold. The glasses, the lettuce, the prawns. A room-temperature prawn cocktail is a sad thing.
