My ‘Seafood Cocktail Sauce’ can be used as a salad dressing. It goes well with many Seafood, but my favourite is Prawns. Today I cooked Prawns and Cauliflower, and just drizzled with the Seafood Cocktail Sauce. The hardest part of this dish is getting the sauce ingredients. If you use already cooked Prawns, this dish is super easy to prepare. Boiled Eggs can be a great addition to this dish.
3 to 4 Servings
1/2 to 1 head Cauliflower *cut into small florets
150g shelled Prawns *thawed if frozen, deveined
*Note: The amounts of Cauliflower and Prawns are suggestions. You can cook as much as you want to cook. Alter the amount of the Seafood Cocktail Sauce accordingly.
Salt for cooking
1 tablespoon chopped Parsley
*Note: Boiled Eggs can be a great addition
Seafood Cocktail Sauce
4 tablespoons Japanese Mayonnaise *OR Mayonnaise of your choice
1 & 1/2 tablespoons Tomato Ketchup
1 tablespoon finely chopped Red Onion
1 teaspoon Red Wine Vinegar OR Lemon Juice
1/4 teaspoon Tabasco
1/2 teaspoon Worcestershire Sauce (Lea & Perrins)
1 small clove Garlic *grated
Salt & Pepper
- Cook Cauliflower in salted water in a saucepan until soft, transfer to a colander, and allow to cool. *Note: Steaming is also a good method. Once steamed, season lightly with Salt, and allow to cool.
- Add shelled Prawns to the boiling salted water that you used to cook Cauliflower. When cooked, drain, rinse under cold water, drain again and allow to cool.
- To make Seafood Cocktail Sauce, combine all the ingredients, and season with Salt & Pepper to suit your taste. You may wish to add more Tabasco OR Chilli Sauce of your choice.
- Arrange Cauliflower and Prawns in a serving plate, drizzle with the Cocktail Sauce, sprinkle with Parsley, and serve.