Prawn cocktail
Published on 1 December 2013
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Ingredients and method
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This recipe is very easy. It was fashionable some years ago, but I still think it is excellent and, to be honest, I often make it because my son loves it.
Perfect for celebrations, as you can prepare all the ingredients ahead and assemble them when needed.
Choose some attractive glasses and it will certainly impress.
Ingredients for 4 people
400 g prawn tails or small prawns; I also buy frozen ones, which are excellent
Lettuce or salad leaves of your choice
For the cocktail sauce
250 g mayonnaise
2 tablespoons ketchup
1 tablespoon mustard (optional)
1 tablespoon Worcestershire sauce
Half a small glass of brandy
Salt
Clean the prawns thoroughly, removing the shells and intestinal veins with a cocktail stick.
Bring lightly salted water to the boil in a small saucepan and boil the prawns for 2/3 minutes, depending on their size.
Drain and leave to cool.
Put all the remaining ingredients in a bowl: mayonnaise, ketchup, mustard, Worcestershire sauce and brandy.
Mix well until the sauce is smooth and velvety.
Mix it with the prawns, reserving 4 tails for decoration.
Line Martini or sparkling wine glasses with salad leaves, allowing them to rise above the rims. Divide the prawns and sauce between them and put a prawn on top of each to decorate.
I also added a light sprinkling of paprika.
Perfect for celebrations, as you can prepare all the ingredients ahead and assemble them when needed.
Choose some attractive glasses and it will certainly impress.
Ingredients for 4 people
400 g prawn tails or small prawns; I also buy frozen ones, which are excellent
Lettuce or salad leaves of your choice
For the cocktail sauce
250 g mayonnaise
2 tablespoons ketchup
1 tablespoon mustard (optional)
1 tablespoon Worcestershire sauce
Half a small glass of brandy
Salt
Clean the prawns thoroughly, removing the shells and intestinal veins with a cocktail stick.
Bring lightly salted water to the boil in a small saucepan and boil the prawns for 2/3 minutes, depending on their size.
Drain and leave to cool.
Put all the remaining ingredients in a bowl: mayonnaise, ketchup, mustard, Worcestershire sauce and brandy.
Mix well until the sauce is smooth and velvety.
Mix it with the prawns, reserving 4 tails for decoration.
Line Martini or sparkling wine glasses with salad leaves, allowing them to rise above the rims. Divide the prawns and sauce between them and put a prawn on top of each to decorate.
I also added a light sprinkling of paprika.
Original source: https://incucinaconlilly.com/2013/12/01/cocktail-di-gamberi/
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