Good, Better, Best
Prawn Cocktail
featuring Caterfood Select Coldwater Prawns
We take the quintessential seaside dish and reimagine it for three different dining experiences. We take this classic 70s starter and rework it for three different special occasions.
GOOD
CLASSIC PRAWN COCKTAIL
An enduring favourite for a reason; the winning combination of sweet seafood, tangy Marie Rose sauce and crunchy lettuce is a simple starter that always delivers on deliciousness. Serve in a tall glass for instant wow-factor and a big hit of nostalgia.
INGREDIENTS
• 150g Caterfood Collection coldwater prawns
• 1 tbsp chopped chives
• Half Iceberg lettuce, sliced
• Half lemon, cut into 5 wedges
• 125g Marie Rose sauce
1. When ready to serve, put all the coldwater
prawns into a bowl, add half of the sauce and
half of the chopped chives. Mix well.
2. Divide the sliced lettuce between four
serving glasses. Squeeze one wedge of lemon
over your lettuce (reserving the others to serve)
then pile on your prawn mixture.
3. Top with the remaining Marie Rose sauce,
sprinkle with the rest of the chives and
serve with the lemon wedge.
Serves 4
Prep 20 mins
BETTER
PRAWN COCKTAIL WITH CORIANDER MAYONNAISE VOL-AU-VENT
Take pre-made pastry cases and transform them into mouthwatering seafood bites. The addition of fresh herbs lifts the creamy sauce and a spritz of lemon and lime brings a vibrant citrus tang.
INGREDIENTS
• 250g Caterfood Collection
coldwater prawns
• 125g coriander mayonnaise
• 1 beef tomato
• Handful of coriander leaves
• Micro herbs (optional)
• Sea salt and black pepper
• 1 lemon wedge
• 4 Pidy puff pastry cases
For the coriander mayonnaise
• 100ml olive oil
• 100ml avocado oil
• 1 tsp Dijon mustard
• 2 free range egg yolks
• 20ml lime juice
• 50g fresh coriander leaves
• Sea salt and black pepper
• 4 lemon wedges
1. Concassé your tomato by peeling, seeding and dicing it.
2. Combine all the ingredients for the coriander mayonnaise, apart from the oils, in a jug or blender. While it is still mixing, gradually add the oils, making sure the mayonnaise doesn’t split.
3. Mix the prawns with a generous dollop of coriander mayonnaise until they’re all evenly coated. Taste and season the prawns to perfection.
4. Spoon the mixture into the individual pastry cases, then top with the tomato concassé and garnish with with a coriander leaf and micro herbs if using. Serve with a lemon wedge.
Serves 4
Prep 30 mins
BEST
KIMCHI PRAWN COCKTAIL
Take the fundamental flavours of a classic prawn cocktail and elevate them with the addition of spicy Korean kimchi and bitter endive. Served in the leaves, these tasty morsels make a crowd-pleasing amuse-bouche that’ll get guests excited for the main course.
INGREDIENTS
1 red and white Belgian endive
• 2 tbsp Caterfood Collection mayonnaise
• 1.5 tbsp Caterfood Collection tomato ketchup
• 0.5 tsp sriracha
• 0.5 tsp light soy sauce
• 0.5 tsp lemon juice
• 30g kimchi, drained
• 150g Caterfood Collection coldwater prawns
• 1 spring onion, finely sliced
• 1 avocado
• 1 tbsp black sesame seeds
1. Slice the core end of the endive,
then separate into leaves and wash.
2. Spoon the mayonnaise, ketchup, sriracha,
soy sauce and lemon juice in a bowl and mix
well. Finely chop the kimchi, then stir into
the sauce with the prawns and spring onion.
Taste and adjust.
3. Peel, destone and finely dice the avocado,
and mix in with the prawns and sauce.
4. Place the endive leaves onto a serving plate and fill each leaf ‘bowl’ with mixture.
5. To finish, sprinkle liberally with black sesame seeds..
Serves 4
Prep 15 mins
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