The prawn cocktail says home to me because it was always present during Christmastime, when the family got together.

Ross says…

If you grew up in the 80s, the classic prawn cocktail felt like the personification of luxury. If you went to a pub and you ordered a prawn cocktail, you were living the high life.

Prawns are such an intrinsic part of Australian life, whereas in the UK when I would have them it would always be at big family functions or special occasions. It was always a very special dish.

The prawn cocktail says home to me because it was always present during Christmastime, when the family got together. This dish ignites the memory of seeing all of the prawns laid out on Mum’s kitchen bench as she prepared lunch. I’d always be getting my hand slapped away, as I’d be cheeky and try to steal a few before they went in the prawn cocktail.

On one family holiday, we stopped at a hotel on our way home and my mum ordered a prawn cocktail to treat herself – and there was a slug in the lettuce. That made me laugh a lot.

There are many reasons why the prawn cocktail is so delicious: I love the cold iceberg lettuce and prawns with the tasty tang of the sauce. In the UK in the 80s I would say flavour was sometimes a distant dream.

This recipe is one created by Matt Moran for Memory Bites: it’s inspired by the prawn cocktails I grew up with, and it’s absolutely delicious. It’s incredible that both the taste and smell of food have the power to transport you right back to the special memories that you may’ve forgotten.

ROSS NOBLE FEATURES IN MEMORY BITES WITH MATT MORAN, OUT 17 MARCH AT 7.30PM ON SBS FOOD AND SBS ON DEMAND.

 

Prawn Cocktail

Ingredients

Serves 4

200g cooked medium prawns, head and body peeled, tails remaining
¼ iceberg lettuce
1 Lebanese cucumber, peeled and diced
1 sprig dill, fronds picked
1 baby cos, small heart leaves picked and washed

Marie Rose Sauce

3 tablespoons mayo
2 tablespoons tomato sauce
1 teaspoon grated horseradish
1 tablespoon lemon juice
Tabasco sauce to taste
Dash of Worcestershire sauce
Salt and white pepper to taste

Method

Mix all of the sauce ingredients together and set aside.

Very thinly slice the iceberg lettuce, then place in the bottom of a serving glass.

Top with a spoonful of Marie Rose sauce.

Garnish each glass with diced cucumber, dill and two small cos leaves.

Garnish the side of the glass with peeled prawns and serve.

Published in ed#732