BOILED BC SPOT PRAWNS WITH COCKTAIL SAUCE
This delicious Boiled BC Spot Prawns with Cocktail Sauce recipe is easy to prepare.
- 2 pounds BC Spot Prawns, devein, peel with tail on **see note below
- 3 litres water
- 1 lemon cut in half
- 2 tablespoons sea salt or kosher salt
- 1 tablespoon whole peppercorn
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- a few dashes of Tabasco
- salt and pepper to taste
Mix all cocktail sauce ingredients together and serve with chilled prawns.
**To clean prawns, pinch the tail portion with one hand and gently remove the shell from the remainder. Please note that spot prawn tails are very sharp. With the shell removed, run a small pairing knife down the rounded side of the shrimp just 1mm into the flesh and remove the black vein.
Bring water to boil in a large pot. Add lemon, salt and pepper. Drop the shrimp in the water, move around gently. when shrimp turn pink and opaque they are done about 4-5 minutes. Remove the shrimp immediately and cool in an ice water bath. Enjoy with cocktail sauce.