One of the easiest –and most delicious—starters is a retro prawn cocktail. Don’t let those who turn up their noses and say” Oh that is so old fashioned” get to you. Yes it is and so is eating, so is roast beef, so is turkey—you get my drift. Go for it and enjoy it with some great bubbly—the real thing—whatever suits your pocket. The sauce used to be called Sauce Aurora after the princess in Sleeping Beauty but that is also old fashioned so go figure.
A few things I recommend
Don’t make the sauce too spicy or tangy—will kill the bubbly.
If you prefer a demi sec do have it—goes very well with this.
Get the best prawns you can.
Use an avocado to contain the mixture if you like.
Leave the tails on if you prefer but remove the heads definitely and the skins.
Don’t overcook the prawns-will not only shrink them but make them chewy.
Try it with one of these–my favourites
COOKED PRAWNS –ABOUT 6 PER PERSON
2 CUPS MAYONAISSE PREFERABLY HOME MADE OR USE HELLMANS
TWO TABLESPOONS TOMATO SAUCE (ketchup) FROM THE BOTTLE
METHOD –DO YOU REALLY NEED A METHOD FOR THIS?? COME ON –CATCH UP.
Do enjoy this– I am salivating.
Here is Chef Debbie Mclaughlin’s recipe. She is the chef at Hilda’s Kitchen at Groote Post and knows a thing or two about cooking.
RETRO PRAWN & AVO RITZ COCKTAIL RECIPE
600gr. Cooked Prawns (Tails and Head Intact) – Deveined
2 Tbs. Sweet Chilli Sauce
1½ Tbs. Fish Sauce
Finely Grated Zest and Juice of 1x Lime
⅓ Cup of Greek Yoghurt
2 Tbs. Homemade Mayonnaise
1 Tsp. Castor Sugar
¼ Iceberg Lettuce Finely Sliced
1 Avo, Peeled and Thinly Sliced
Whisk fish and sweet chili sauces, yoghurt, lime zest, mayonnaise and caster sugar until the mixture is smooth. Divide lettuce among glasses and add avo and prawns. Drizzle with sauce and garnish with lime wedges.
Enjoy with a glass of Groote Post MCC Brut.