Prawn Cocktail

A version of this recipe first appeared in ‘Cookery The Australian Way’

Ingredients

1kg of Prawns

1/2 teaspoon salt

1/2 teaspoon pepper

The juice of one lemon

1/2 cup tomato sauce

1/2 cup whipped cream

1 teaspoon Worcestershire sauce

Parsley to garnish

Two champagne coupes

Method

Chill two champagne coupe glasses in freezer for 20 minutes.

Clean and de-vein all prawns, removing the heads but keeping the tails.

Dress prawns in a bowl with salt pepper and two teaspoons of lemon juice.

Mix together tomato sauce, Worcestershire sauce, cream and remaining lemon juice together.

Spoon sauce into chilled glasses.

Drape prawns around the edge of the glass with the tails hanging off the edge.

Finely chop parsley and sprinkle in the centre of the glass.

Serve immediately.