Classic prawn cocktail
Shannon Bennettʼs Classic prawn cocktail recipe tastes incredible. See ingredients & method below.
Retro food alert!
A modern twist on the classic prawn cocktail, this dish is a perfect balance of creamy, tangy, and umami flavors. The dressing combines the heat of wasabi
paste and horseradish with the brightness of lemon zest and the richness of bottarga (cured fish roe). With succulent prawns, this dish offers a refreshing and
indulgent bite that’s both bold and elegant.
paste and horseradish with the brightness of lemon zest and the richness of bottarga (cured fish roe). With succulent prawns, this dish offers a refreshing and
indulgent bite that’s both bold and elegant.
Cooking time
Ingredients
- 1 tsp wasabi paste
- 1 tbsp lemon-infused extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 1 tsp finely grated fresh horseradish (substitute jarred)
- 2 lemons, finely grated zest
- 1 lemon, juice
- 1/4 (75g) whole-egg mayonnaise
- 24 king prawns, cooked
- 1 tbsp finely grated bottarga (cured fish roe – from fishmongers and delis)
- 1/2 bunch chopped chives, buds reserved (optional)
- Finger lime pearls (optional), to serve
Method
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In a bowl, whisk together wasabi paste, lemon-infused oil, olive oil, ketchup, horseradish, lemon juice, and mayonnaise until smooth and well combined.
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Spoon a few tablespoons of the dressing into small serving cups.
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Generously top each cup with cooked prawns.
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Grate a fine layer of bottarga over the prawns for a rich, umami depth.
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Finish with a sprinkle of lemon zest, chopped chives, and optional finger lime pearls for an extra burst of citrus.
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Serve immediately and enjoy this refreshing, creamy, and tangy seafood delight.
...And that's it, enjoy!
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