Prawn Cocktail Subs Food

SPICED PRAWN COCKTAIL SUBS

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.

PRAWN COCKTAIL SUBS

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).

CLASSIC PRAWN COCKTAIL

Steps:

• Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
• Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

PRAWN COCKTAIL!!!

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.

THE ULTIMATE MAKEOVER: PRAWN COCKTAIL

Steps:

• Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
• Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
• For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
• To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

CAJUN-STYLE PRAWN COCKTAIL

Steps:

• First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
• To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
• Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
• Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
• Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.