Prawn Cocktail
Instructions
- 1
Fill a large pot with water and add a pinch of salt, the bay leaf, and half of the lemon cut into slices. Bring to a boil over high heat.
- 2
Once boiling, add the prawns and cook for 2-3 minutes until they turn pink and opaque. Do not overcook or they will become rubbery.
- 3
Drain the prawns immediately and plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry with paper towels. Refrigerate until ready to serve.
- 4
In a medium bowl, combine the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco sauce, lemon juice, and brandy. Mix well until smooth and creamy.
- 5
Season the cocktail sauce with salt and black pepper to taste. Add more Tabasco if you prefer extra heat. Refrigerate the sauce for at least 15 minutes to allow flavors to meld.
- 6
Divide the shredded iceberg lettuce among 4 serving glasses or bowls, creating a bed at the bottom of each.
- 7
Arrange the chilled prawns on top of the lettuce, saving a few of the best-looking prawns to hang over the rim of each glass for presentation.
- 8
Spoon the cocktail sauce generously over the prawns in each glass.
- 9
Sprinkle lightly with paprika for color and garnish with chopped fresh parsley.
- 10
Serve immediately with lemon wedges on the side and provide small forks or cocktail spoons for eating.
Chef's Note
"This retro classic is all about balance—the sweet prawns against that tangy Marie Rose sauce create pure elegance on a plate. Chill everything beforehand and don't skip the brandy; it's the secret that transforms this simple appetizer into something truly restaurant-worthy."
