Jumbo Black Tiger Prawn Cocktail
A prawn cocktail ring is an entertaining staple, however, we have taken it to the next level by using premium JUMBO prawns. Nope, none of those sad, little pre-cooked prawns here!
This recipe for the poached prawns is purposely kept very simple. Feel free to add flavour to your poaching water, such as onion, celery, garlic, lemon, peppercorns, thyme, old bay seasoning, white wine, etc. There’s no wrong answer... Just let the water simmer for 10 minutes with the ingredients, before adding the prawns, and taste it to make sure you like the flavour before adding them in!
INGREDIENTS
- 2 lbs Jumbo Black Tiger Prawns
Homemade Cocktail Sauce
- 2/3 cup Ketchup
- 2 Tbsp Prepared Horseadish
- 1 Tbsp Lemon juice, plus more to taste
- 1/4 tsp Black Pepper
- 1 tsp Hot sauce, such as Tabasco, plus more to taste
- Dash of Worcestershire sauce, to taste
- Pinch of Old Bay Seasoning (optional, but really good)
PREPARATION
Jumbo Prawns
- Thaw the required amount of prawns overnight in the fridge.
- Place a big pot of water on the stove and bring to a simmer.
- Drain the thawed prawns, and carefully add them to the simmering water.
- Stir, and wait 30 seconds.
- Cover with a lid, and turn off the heat.
- Allow the prawns to gently poach in the water for about 5 minutes until the prawns turn pink and are cooked through.
- This technique provides a gentle cooking method so that the prawns are tender and juicy. Once cooked, drain and allow to cool.
- Refrigerate until cold, and serve with cocktail sauce, fresh lemon and your favourite garnishes.
Homemade Cocktail Sauce
- Combine the ketchup, horseradish, lemon juice, black pepper, hot sauce, worcestershire, and old bay (if using). Mix well to combine.
- Refrigerate for an hour.
- Adjust the heat and seasoning level to your preference.
- Sauce keeps well in the fridge for a few days. Any extra can also be frozen.
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