Like flares, perms and glitter balls, the prawn cocktail is a Seventies icon but it has stood the test of time as the ultimate sandwich.
Ingredients
- 3 heaped tbsp mayonnaise
- 2 heaped tbsp tomato ketchup
- ½ tsp horseradish
- 7 drops Worcestershire sauce
- 6 drops tabasco
- ¼ lemon, juice of
- pinch of paprika
- splash of brandy
- 300g peeled and cooked jumbo king prawns
- 1 baby gem lettuce
- 6 slices of seeded bread (or whatever is your preference)
- 3 heaped tbsp mayonnaise
- 2 heaped tbsp tomato ketchup
- ½ tsp horseradish
- 7 drops Worcestershire sauce
- 6 drops tabasco
- ¼ lemon, juice of
- pinch of paprika
- splash of brandy
- 300g peeled and cooked jumbo king prawns
- 1 baby gem lettuce
- 6 slices of seeded bread (or whatever is your preference)
Mix your mayo, ketchup, horseradish, Worcestershire sauce, tabasco, lemon juice, paprika and brandy. Give it a taste and add a touch of salt and white pepper for seasoning!
Dice up two-thirds of your prawns and add to the sauce along with the prawns you’ve kept whole and give everything a mix.
I don’t butter my bread for a prawn cocktail sarnie, I go straight on with some fresh, crunchy baby gem lettuce and a generous serving of prawn mayo and pop the second slice of bread on top. Voila!