One of the things I’ve been doing in excess while in Australia is the devouring of South Australian king prawns. This is a favourite way.
Rick Stein’s cocktail sauce it is the only way I drink whiskey and I really do mean drink. I can stand at the fridge, door open, shovelling this into my mouth. If you happen to have prawns about, so much the better.
Ingredients for sauce:
* 4 tbsp mayonnaise
* 4 tbsp tomato ketchup
* 2 tbsp single malt whiskey
* 4 tbsp natural, unsweetened yoghurt
Mix the above and serve with prawns.
I buy green king prawns and cook them myself: a large pan of water to a good rolling boil, toss in the prawns, they will rise to the top and be pink after a couple of minutes or so. Quickly plunge into cold iced water and then chill until needed.
If you are serving this formally in glass bowls with salad leaves underneath and prawns mixed into the sauce, then I guess you shell them. If you are simply serving the prawns as a free for all fight, maybe best not to shell them, this is probably supposed to be part of the fun of the dish.
One of my favourite Christmas Day dishes for when I’m in the climate God surely intended for that occasion.