Mamta's Kitchen

Prawn Cocktail, Hot and Spicy

Prawn Cocktail, Hot and Spicy

Mamta Gupta

This is my version of this popular dish, give it a try. You can serve it with lettuce or on a hot, buttered toast or spooned into a Yorkshire Pudding cup or on a Jacket Potato.Serves 4

Edited February 2019

Ingredients

  • 225 gm. fresh prawns, cooked & peeled. You can use frozen ones.

  • The sauce

  • 4- 5 tbsp. mayonnaise*

  • 1-2 tbsp. tomato puree*

  • 1 tbsp. chilli sauce*

  • A sprinkle of Worcestershire sauce

  • Juice of 1/2 a lemon

  • 1 green chilli, finely sliced

  • A good sprinkle of black peppers, freshly ground

  • 1 tbsp. Dill (Soa or suwa saag) or 2 tbsp. of chives or small spring onion greens, finely chopped (optional)

  • To serve

  • Lettuce leaves of choice, whole or finely shredded or torn roughly

  • Slices of lemon for serving, one per plate/bowl

  • *You can reduce the amount sauces marked * to half, that is mayonnaise, tomato ketchup, tomato puree and chilli sauce.

Instructions

  1. Squeeze water out of prawns gently and place them in a bowl.

  2. In a separate bowl, mix all other ingredients; mayonnaise, tomato puree, chilli sauce, Worcestershire sauce, lime juice, green chillies and chopped dill or chives. Taste and adjust seasoning.

  3. Add prawns and mix well.

  4. Make a bed of shredded lettuce in each serving plate or dish.

  5. Spoon equal amount of prawns onto each lettuce bed.

  6. You can garnish it with a few dill leaves or chopped chives and one slice of lemon.

  7. Serve with bread of choice or on top of a hot jacket potato. Ciabata or similar fresh bread is nice.

  8. You can make this prawn cocktail beforehand and keep chilled in the fridge.

Notes

  • You can use this dressing with crab meat or cooked flaked salmon, cold.

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