Prawn cocktail

A simple yet delicious recipe for Prawn cocktail. This version of  a Marie rose style sauce is the best I have ever tasted, If I don’t say so myself!

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Sauce recipe

2 tbsp full fat mayonnaise

1 tbsp single cream

1 tsp tomato ketchup

1/4 tsp Smoked paprika

1/2 tsp brown sugar

1/4 tsp salt

1 tsp worchester sauce

Juice of 1/4 lemon

A sprinkle of black pepper

 

Method: Combine and mix well in a bowl, taste test and adjust quantities to taste if requited. Transfer to airtight container ready for serving. The sauce keeps well in the fridge for 2-3 days.

Serving: I always use large north atlantic prawns as I think they have the best flavour and texture for a prawn cocktail. I use iceberg lettuce and a nice mixture of good quality baby plum or cherry tomatoes.

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Published by

Ferret Chef

I live in Edinburgh, Scotland. With a love of travel and food, I have travelled the globe for authentic and great tasting food. I am a former Pharmacist turned recipe blogger following a life changing car accident. I have been left with very poor mobility and severe pain, cooking is my escape with the help of my wonderful wife. I love good food whether it is comfort food or an exotic curry. I am not a fan of pretentious food or food snobbery.

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