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Prawn Cocktail #4

Home | Recipes | P
Nosh Winter

Ingredients:

  • 40 lg Fresh-cooked prawns; head on, middle section shelled
  • Fresh chilled crisp Cos lettuce
  • Fresh lime wedges to serve
COCKTAIL SAUCE
  • 150 ml Fresh thick mayonnaise
  • 6 tb Tomato sauce; (see below)
  • 4 tb Double cream
  • 1 tb Worcester sauce
  • 1 Lime or 1/2 lemon; juice of
  • 8 lg Basil leaves; chopped
  • 1 ds Tabasco sauce
TOMATO SAUCE
  • 2 400 g cans Italian plum tomatoes with juice
  • 50 ml Olive oil
  • 1/2 md Spanish onion; finely chopped
  • 2 lg Garlic cloves
  • 12 g Fresh sweet basil
  • 1/2 tb Fresh or dried oregano
  • 1 pn Ground white pepper
  • 1 ts Caster sugar
  • Sea salt
  • Ground black pepper

Directions:

To make the tomato sauce, pass the tomatoes through a fine Mouli sieve to remove the seeds and skin. Heat the olive oil in a solid-based saucepan over a medium heat and add the onion, garlic, basil, oregano and white pepper. Stir briskly to prevent the onion browning. When the onion is soft, add the tomato pulp. Bring the mixture to the boil and immediately reduce the heat to a low simmer. Remove the garlic and basil stems and discard.
 
Stir in the sugar and a little salt, then simmer for about 30 minutes until well reduced. Stir occasionally with a wooden spoon. Season the finished sauce with ground black pepper and salt if liked.
 
Mix the mayonnaise and tomato sauce together with the remaining cocktail sauce ingredients. Take eight wide bowls and arrange the larger lettuce leaves around the sides of each bowl. Fill with some shredded lettuce to form a base. Spoon on some of the creamy cocktail sauce and place 5 large prawns around the edge of each bowl. Hang some wedges of fresh lime on the sides of the bowl for squeezing.
 
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