Prawn Cocktail

Today, I’ll be introducing you to my favourite three-course meal recipes. These will be easy to make, delicious to eat and a treat to look at.

This first recipe is a twist on the traditional prawn cocktail. I don’t know, can a prawn cocktail be traditional? I think so…

I came up with this while studying Catering at GCSE, and I’ve been making it ever since. It’s absolutely delicious and puts a fine-dining twist on the average, bog standard prawn cocktail that we’re used to. It’s delicious.

Ingredients for the prawn cocktail:

  • Fresh King Prawns/Shrimps/Langoustines
  • Avocado
  • Mixed leaves (I chose: spinach, watercress and rocket)
  • Caviar* (for garnish)
  • Dill

*optional

Marie Rose/Thousand Islands Dressing:

  • Mayonnaise
  • Ketchup
  • Tabasco*
  • Lemon juice
  • Ground pepper
  • Dash of paprika*

*optional

Method:

De-poop the langoustines… Yes, there’s a thread of absolute sh*t that runs through its back, remove that.

Next, you’ll want to boil some water and lemon zest together with a pinch of salt (adding a ‘bae’ leaf for flavouring). Once boiled, turn off the heat and take the saucepan off it ready to soak the prawns in boiling water for 3 and a half minutes.

FYI: you’re looking for a coral tone on the shrimps (that’s how you know they’re ready for assembling).

Remove the prawns from the boiling water and transfer into a sieve for drainage, before assembling all the ingredients into your favourite serving bowl/glass.

The assembling part is vital obvs, but everyone does it differently… I start by scattering some mixed leaves on the base, adding the avocado, prawn, and sauce with a sprinkle of caviar. Do this as many times (forming layers) at the end, just garnish with some dill.

Finally, add extra langoustines around the glass for decoration. Can’t have too much langoustines. They’re yummy.

This recipe is so delicious that I ate the picture included.