Oh, you’re not having prawns on Christmas Day? Ok. That’s fine. Just pull your decorations down now and go to bed. Christmas isn’t Christmas without a tray of prawns, so much so that I would say even if you have a shellfish allergy; I’d be buying plastic ones just so they feature on your Yule table.
A portioned cocktail per guest can get pricey – spread this out by serving a platter with some cocktail forks. The sauce is a classic 1970’s concoction of tomato sauce and cream. Gotta love those culinary masterminds of the 70’s. As mentioned previously, if you have to appease the shellers in the family throw in a few full prawns however you will save dollars with the pre-shelled ones. If you want to save even more time, buy pre-cooked prawns. This dish will be ready in under 2 minutes if that’s the case. EASY.
Prawn Cocktail Platter
1kg raw, shelled king prawns
1 iceberg lettuce, shredded
¼ cup of tomato sauce (classy)
¼ cup pouring cream
1 tablespoon lemon juice
4 generous shakes of the Worcestershire sauce bottle
Tabasco to taste (I like a lot, but go easy for the spice nay-sayers)
Chilli flakes to taste (see Tabasco directions)
Salt and pepper
Lime and lemon wedges to serve
In a griddle pan, cook your prawns. Make sure the heat is up nice and high and that you cook your prawns in batches and not for too long. Prawns can go as tough as a witches boot if you cook them for too long. They want to be juicy and cooked through with a nice golden colour. I would say about 2 minutes each side but even then, just be careful. Once they are lovely and pink, take them off the heat.
Lay your iceberg out on a suitable serving platter and when the prawns have cooled, place prawns on top – I’m serious – this is a pretty easy dish. Dot the citrus wedges around the platter.
Put the remaining ingredients in a bowl and whisk away until combined. Serve on the side. Delicious!