Prawn Cocktail Subs Recipes
PRAWN COCKTAIL SUBS
This retro favourite makes a great sandwich filling- use spicy Tabasco and lemon in your cocktail sauce, and serve with a cress and avocado salad
Provided by Sarah Cook
Categories Lunch
Time 10m
Number Of Ingredients 11
Steps:
- Mix the mayonnaise and ketchup together. Add the Tabasco and some seasoning, and stir through the prawns. Slice the rolls as you would for a hot dog, and spoon in the prawns.
- Mix the avocado with a little lemon juice (to stop it browning), then mix with the lettuce, cucumber, cress and a little more lemon juice. Serve with the subs, some prawn cocktail crisps and extra Tabasco (for those who want it).
Nutrition Facts : Calories 338 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 3.4 milligram of sodium
SPICED PRAWN COCKTAIL SUBS
Forget boring sandwiches at a picnic - pack these prawn cocktail subs instead. If you're travelling, assemble them when you get there so they're super-fresh (see tip below)
Provided by Cassie Best
Categories Lunch, Picnic
Time 10m
Yield Makes 6 small rolls
Number Of Ingredients 8
Steps:
- Mix the mayonnaise, mango chutney and curry powder with a squeeze of lemon or lime juice in a bowl. Stir in the prawns, then chill until you're ready to assemble.
- To serve, split the sub rolls across the top, line each one with a lettuce leaf and a few slices of cucumber, then spoon in the prawn filling.
Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
PRAWN COCKTAIL A LA DELIA SMITH
"This recipe is part of my 1960s revival menu", says Delia Smith. "In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces." So here it is in all it's glory. This conjures up thoughts of a couple going on the town for the evening and they stop for a bite. *Cooking and chilling times vary*
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- PRAWNS:.
- The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself.
- Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those.
- To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour.
- After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink.
- As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder.
- Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread.
- Place them in a bowl, cover with film wrap and keep in the fridge until needed.
- TO MAKE THE SAUCE::.
- Take mayonnaise and add it to the rest of the sauce ingredients.
- Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed.
- ASSEMBLY.
- When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.
- Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass.
- Serve with brown bread and butter.
Nutrition Facts : Calories 328.2, Fat 14.4, SaturatedFat 2.2, Cholesterol 235.5, Sodium 488.7, Carbohydrate 16.9, Fiber 5, Sugar 4.5, Protein 34.4
PRAWN COCKTAIL SAUCE
This recipe was given to me by mother-in-law 28 years ago and she's been using it for over 40 years, she got it out of the newspaper where someone had written in and requested the recipe when they had it at a Sydney restaurant. It keeps well in the fridge and the flavour will increase with time. Have not included chilling time. Handy hint - when we have family gatherings we double the mix but don't put in the tabasco sauce and then split the mix between 3 jars and in the first jar put 3/4 teaspoon, the second jar 1 1/4 teaspoon and the third 2 teaspoons so you have a mild version, a hot and super hot and if there is someone who would like it hotter still give them a small bowl and a bottle of tabasco and they can add more to their serve.
Provided by ImPat
Categories Sauces
Time 2m
Yield 2 cups, 15 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients into a clean screw top jar (cream last), shake well to mix, refrigerate and use as required.
- Spoon over cooked prawns or seafood mix (prawns, crab meat, oysters etc).
Nutrition Facts : Calories 38.5, Fat 3, SaturatedFat 1.8, Cholesterol 10.9, Sodium 180.4, Carbohydrate 2.9, Fiber 0.2, Sugar 1.6, Protein 0.4
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