Christmas Prawns with Seafood Sauce
Plump chilled Australian king prawns served over crushed ice with a classic creamy seafood cocktail sauce and fresh lemon wedges.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Large serving platter
- •Mixing bowl
- •Whisk
- •Small serving ramekin
- •Finger bowls
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13 g
- carbs
- 5 g
- fibre
- 0 g
- protein
- 26 g
- calories
- 240 kcal
Instructions
- 1
Whisk the mayonnaise, tomato sauce, and lemon juice together in a bowl until smooth.
- 2
Stir through the Worcestershire sauce, Tabasco, brandy, Dijon mustard, and a pinch of salt.
- 3
Taste the seafood sauce and adjust the lemon juice or Tabasco to your preference.
- 4
Cover the sauce and chill in the fridge for at least 30 minutes.
- 5
Fill a wide serving platter with crushed ice to keep the prawns chilled.
- 6
Arrange the cold cooked prawns neatly over the ice bed.
- 7
Place the bowl of chilled seafood sauce in the centre of the platter.
- 8
Tuck fresh lemon wedges and flat-leaf parsley around the prawns.
- 9
Set out small finger bowls with warm water and lemon slices for peeling.
Chef's tips
Always keep prawns thoroughly chilled on ice right up to eating, particularly in hot Australian summer weather. You can prepare the seafood sauce a day ahead and keep it chilled in the fridge.
Ingredient substitutions
- cooked king prawns → cooked tiger prawns or crystal bay prawns
- brandy → an extra splash of fresh lemon juice or dry sherry
Storage
Store leftover unpeeled prawns and sauce separately in airtight containers in the coldest part of the fridge for up to one day.
Reheating
Do not reheat, as cooked prawns are intended to be served cold.
Common mistakes to avoid
- •Leaving fresh prawns sitting in the sun or at warm room temperature.
- •Peeling the prawns hours before serving, which causes them to dry out quickly.
Serving suggestions
Cooked Christmas Prawns with Seafood Sauce?
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