Rainbow Prawn Cocktails Recipes

PRAWN COCKTAIL!!!

Prawn Cocktail!!! image

A classic Prawn Cocktail recipe! Juicy prawns (shrimp) tossed in a beautiful Prawn Cocktail Sauce (Rose Marie Sauce - a pink mayonnaise). The key to a good Rose Marie Sauce is a good mayonnaise. Use whole-egg if you can find it . (Note 1) A classic Aussie summer festive starter!

Provided by Nagi | RecipeTin Eats

Time 10m

Number Of Ingredients 11

Ingredients

1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on ((yields ~600g once peeled); OR)
600 g / 1.2 lb fresh cooked prawns already peeled
About 3 cup iceberg lettuce, finely sliced
Lemon wedges
Finely chopped parsley ((optional))
2/3 cup / 165 ml mayonnaise (, preferably good quality whole egg mayonnaise (Note 2))
1 tbsp ketchup (or Australian/UK tomato sauce (Note 3))
1 tsp Worcestershire sauce
1 tsp freshly grated horseradish ((or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi))
Dash of tabasco sauce ((to taste))
Pinch of cayenne pepper ((to taste + tiny bit of colour))

Steps:

If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
Mix together Sauce in a small bowl.
Toss prawns with Sauce.
Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.

Nutrition Facts : ServingSize 150 g, Calories 232 kcal, Carbohydrate 9.5 g, Protein 23.2 g, Fat 10.9 g, SaturatedFat 1.9 g, Cholesterol 218 mg, Sodium 479 mg, Sugar 2.7 g, UnsaturatedFat 9 g

RAINBOW PRAWN COCKTAILS

Rainbow prawn cocktails image

Serve this Asian-inspired twist on classic prawn cocktail as a starter or party canapés over the festive period

Provided by Esther Clark

Categories Buffet, Canapes, Starter

Time 20m

Yield Serves 6 as a starter or canapé

Number Of Ingredients 14

Ingredients

7 heaped tbsp mayonnaise
1 lime , juiced
3 tsp sriracha or other chilli sauce
15g pickled pickled ginger , finely chopped
3 Little Gem lettuces , leaves separated
300g cooked king prawns
3 spring onions , shredded
2 tsp black sesame seeds
handful of prawn crackers , crushed
100ml rice wine vinegar
1 tbsp caster sugar
1 large carrot , peeled and julienned
½ large cucumber , peeled into ribbons
6 radishes , thinly sliced

Steps:

For the pickles, put the vinegar, 50ml water, the sugar and 2 tsp sea salt in a pan and simmer for 5 mins over a medium heat, stirring until the sugar and salt have dissolved. Leave to cool a little. Put the vegetables in a bowl and pour over the pickling liquid. Leave in the fridge for at least 1 hr.
Mix together the mayonnaise, lime juice, sriracha and pickled ginger. Arrange the lettuce leaves in six bowls, then top with the pickled veg, prawns and sauce. Finish with spring onions, sesame seeds and prawn crackers.

Nutrition Facts : Calories 386 calories, Fat 33 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 3 milligram of sodium

RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS

Rainbow fried rice with prawns & fried eggs image

Encourage kids to get creative in the kitchen with our rainbow fried rice recipe - it's been designed to be easy for children to follow

Provided by Cassie Best

Categories Dinner

Time 30m

Number Of Ingredients 21

Ingredients

1 bunch of spring onions
1 pepper (any colour)
80g sweetcorn (frozen or canned)
2 garlic cloves
3 tbsp vegetable oil
4 eggs
1 tbsp ginger purée
300g raw king prawns
2 x 250g pouch microwave rice
3 tbsp low-salt soy sauce
1 tbsp sesame seeds, toasted, to serve
chopping board
sharp knife
garlic crusher
wok
measuring spoons
small bowl
fish slice
kitchen paper
foil
wooden spoon

Steps:

Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.

Nutrition Facts : Calories 381 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.06 milligram of sodium

PRAWN COCKTAIL

Prawn Cocktail image

The classic dish, loved the world over. This recipe comes from Nigella Lawson, and really is a lot simpler then you might think to prepare.

Provided by Young cook ellie

Categories < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

450 g small peeled cooked prawns
200 g salad cream
3 tablespoons tomato ketchup
1 tablespoon lemon juice
3 drops Tabasco sauce
3 heads little gem lettuce
1 tablespoon pink peppercorns, crushed

Steps:

Make sure the prawns are drained well of their briny liquid.
Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.
Tip in the prawns and mix to coat them in the Marie-Rose sauce.
Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls.
Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.

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