Saturday, March 31, 2012

Prawn Cocktails

Oyster cocktails were all the rage in the 1920s but it wasn't long before other types of seafood joined the party - lobster, prawn, crab, prawn and crab, oyster and crab - all with zingy cocktail sauces. Interestingly, the Australian Women's Weekly Original Cookbook from 1970 gives much the same recipe for cocktail sauce as the Sydney Morning Herald did back in the 1920s: tomato sauce, Worcestershire sauce, vinegar, Tabasco, salt and whipped cream. I changed the Weekly's recipe by using half mayonnaise and half cream, but probably should have kept it as it was and whipped the cream for texture. Any type or size of prawn would do, but Tiger prawns are sweet and juicy and medium ones are bite size.

Prawn Cocktails

750g cooked medium Tiger prawns
1/4 iceberg lettuce, shredded
lemon slices

Cocktail Sauce
2 tbsp tomato sauce
2 teasp Worcestershire sauce
2 teasp lemon juice or vinegar
6 drops Tabasco sauce
1 tbsp fresh cream and 1 tbsp mayonnaise (or 2 tbsp cream, lightly whipped)
Salt, cayenne

Shell and de-vein the prawns. Combine all cocktail sauce ingredients; mix well. If using whipped cream, mix the other ingredients, season, and then fold in the cream. Line cocktail glasses with shredded lettuce, top with prawns and spoon over cocktail sauce. Serve with brown bread and butter and lemon slices. Serves 4.

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