Shrimp/Prawn Cocktail
This is one of my signature recipes and is wonderful either as a hors-d’oeuvre or served as a salad . This recipe is often made with bottled tomato ketchup and shredded lettuce under the shrimp but I prefer to use fresh seasoned tomato puree and chopped salad mixed with the shrimp and sauce. I use salad vegetables which are easily available but it can be replaced with other similar vegetables. If it is made for a large gathering and it is not possible to serve it in small individual portions, it can be placed on the table in a large bowl as a salad. Frozen prawns will not be as soft and delicious as small or medium size fresh prawns.
Ingredients
- 750 g cleaned shrimp
- 300 g tomatoes
- 1 small sprig spring onions
- few small red radish
- few stalks of celery
- small bunch fresh herbs like cilantro
- 2 eggs
- 500 ml vegetable oil
- 2 tbsp white vinegar
- 1/2 tsp mustard powder
- 1/4 tsp pepper powder
- 1 1/2 tsp salt
- 3 tsp sugar
- 1 tbsp chilli powder
- 1 tbsp salt for boiling / blanching the prawns
Servings: people
Instructions
- Clean and devein the shrimp/ prawns.
- Mix 1 liter of water with 1 tablespoon of chilli powder and 1 tablespoon of salt. After the water starts boiling furiously , add the clean prawns and cook for just a few minutes until they are curled up and pink. The time will vary depending on the size. Strain and cool.
- Make mayonnaise using a food processor. Place 2 eggs, 2 tablespoons vinegar, ½ teaspoon mustard powder, ¼ teaspoon pepper powder, 1 ½ teaspoons salt and 3 teaspoons sugar in the bowl and turn the switch on for a few seconds to blend. Pour in the oil in a thin stream until the mayonnaise is thick and creamy. This will take a few minutes.
- Chop the tomatoes and cook for 10 minutes until reduced. Cool and puree.
- Mix the tomato puree into the mayonnaise. Taste and add salt if required.
- Chop the remaining vegetables into tiny pieces except for the red radish . The radish should be sliced into thin circles with a red edge. The chopped vegetables should be approximately 2 cups.
- Mix the vegetables with the tomato flavoured mayonnaise. Add cooked shrimp and gently mix . Chill in fridge at least for 4 hours or overnight.
- Serve in small individual bowls.