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Prawns & Cauliflower with Seafood Cocktail Sauce
Introduce
Chef :
Hiroko ListonPrawns & Cauliflower with Seafood Cocktail Sauce
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.
Ingredient
Food ration :
3 to 4 servings
1/2-1 head
Cauliflower *cut into small florets
1 tablespoon
chopped Parsley
4 tablespoons
Japanese Mayonnaise *OR Mayonnaise of your choice
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)
Cooking instructions
* Step 1
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.
* Step 2
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.
* Step 3
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.
* Step 4
Arrange Cauliflower and Prawns in a serving plate, drizzle with the Cocktail Sauce, sprinkle with Parsley, and serve.
Note: if there is a photo you can click to enlarge it
Tag
cauliflower cut into small florets
shelled Prawns *thawed if frozen, deveined
chopped parsley
Japanese Mayonnaise *OR Mayonnaise of your choice
& 1/2 tablespoons Tomato Ketchup
finely chopped red onion
Red Wine Vinegar OR Lemon Juice
Tabasco
Worcestershire sauce (lea perrins)
small clove garlic, grated
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