Some dishes stand the test of time, others fail miserably. Still, others just need a little time on the bench before coming back refreshed and better than ever. While embracing retro food in a semi-ironic manner is somewhat of a trend these days, taste-buds accept no irony. Over the past five years or so, the prawn cocktail has slowly arisen, phoenix-like, from the ashes of 1970s dinner parties and buffet restaurants.
Neil Perry takes us through his version of the classic orawn cocktail where plump prawns, tangy sauce and crisp lettuce create an unbeatable flavour combination. And the key to mastering such a simple dish? The quality of the ingredients, of course. By all means buy cooked prawns, as this recipe calls for, but make sure they're super-fresh.
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