Cocktail Sauce for Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g mayonnaise
- 6 tablespoon tomato ketchup
- 3 teaspoons brandy, (to taste)
- 2 dashes Tabasco
- 1 bunch dill
- 2 teaspoons horseradish, (grated; from the glass)
- some salt and pepper, white
- 1 teaspoon Worcester sauce
- 1 tablespoon lemon juice
- 1 head iceberg lettuce
- 2 lemon (s), (for decoration)
- 400 g shrimp (s), ready to cook
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Sort and wash the salad and spin dry immediately in a salad spinner.
- Squeeze 1 lemon (for 2 tablespoons of juice), wash 2 lemons and cut into wafer-thin slices (for decoration).
- Mix the mayonnaise with the ketchup. Always use more ketchup than mayonnaise so that the sauce gets a nice color and a little sweetness as a contrast to the spiciness.
- If you like, add the brandy and a few dashes of Tabasco and Worcestershire sauce.
- Then stir in 1 tablespoon of horseradish and season to taste. Then add another 1 - 2 tablespoons of horseradish to taste. Not too much of it; that would give too much heat and it should NOT taste dominant. Mix everything together well and add 1 - 2 tablespoons of lemon juice and a little salt and white pepper to taste.
- Dab the prawns with kitchen paper and fry them briefly on both sides in a little heated olive oil (approx. 1 - 1/2 minutes).
- Arrange the finely chopped iceberg lettuce on a long, beautiful plate, spread the prawns on top and sap with the cocktail sauce (do not drown).
- Arrange the thin lemon slices decoratively on top and place 1 sprig of dill on each lemon slice.
- This is a typical 80s dish that was served in every 5-star restaurant or hotel.
- Easy to prepare and great in taste!
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