Method Bring wine, water, bay leaf, peppercorns, parsley, lemon and thyme to boil on high heat. Season with salt and pepper, reduce heat and simmer for 10 minutes.

The prawn cocktail is a classic for a reason. From tricked-up Bloody Mary versions or those that incorporate avocado or peaches, there is no end to the ways you can customise this old-school starter.

The prawn cocktail is a classic for a reason. From tricked-up Bloody Mary versions or those that incorporate avocado or peaches, there is no end to the ways you can customise this old-school starter.

Nothing kicks of the Christmas Day feast quite like a classic zesty prawn cocktail starter. It has been a staple since the 60s and it can be simple to make.

Ingredients 60g Mayonnaise 40g Ketchup 5g Tabasco sauce 5g Worcestershire sauce Two lemons 5g Smoked paprika Flaked sea salt and cracked pepper 50 Cognac 400g Cleaned raw prawns Selection of soft ...

The best prawns are those whole, ready-cooked ones you find at the fishmonger. They have a sweetness and texture that is lacking in the peeled, bog-standard frozen versions. Tiger prawns, on the other ...

Roughly chop most of the prawns, reserving a few to garnish. In a bowl, mix the mayonnaise, ketchup, horseradish, Tabasco and some seasoning. Stir in the chopped prawns and 3/4 of the crab.

The numbers refer to the minimum number of prawns per pound, so U6 will have fewer than six prawns per pound (roughly 13 per kilogram), and U30/40 (usually called school prawns), have about 30-40 ...

For a prawn cocktail, I think U10 shellfish are perfect. They’re sold in Australia as “large” prawns, and you’ll normally get about 22 per kilo.

For a prawn cocktail, I think U10 shellfish are perfect. They’re sold in Australia as “large” prawns, and you’ll normally get about 22 per kilo.