Recipe: Prawn cocktail from The Observor Hotel’s chef

After having been closed for six years, the 117-year-old The Observer Hotel has re-opened after an extensive renovation. The new menu has all the classics on it, including a prawn cocktail.

A proper prawn cocktail never goes out of style. This version stays true to the original with crisp little gem lettuce, sweet king prawns and a rich cocktail sauce, while layers of wasabi, sriracha and tabasco bring a contemporary kick.

The carrot crisps, scented with caraway and an aromatic house spice blend, adds a savoury crunch that elevates this nostalgic classic into something distinctly modern.

It’s everything you love about the classic prawn cocktail, with a little more crunch, heat and personality.

Old School Prawn Cocktail with Punchy Cocktail Sauce and Carrot Crisps
Serves 6

Punchy cocktail sauce ingredients

– 200g mayonnaise

– 100g wasabi mayonnaise

– 100g tomato ketchup

– 50g sriracha sauce

– 100ml Tabasco sauce

– 100ml fresh lemon juice

– 1 tbsp Worcestershire sauce

– 1 tbsp Dijon mustard

– 1 tsp cayenne pepper

Method

1. Combine all ingredients in a mixing bowl.
2. Whisk until smooth and fully incorporated.
3. Taste and adjust the balance of heat, acidity and seasoning as required.
4. Refrigerate until required.

House Spice Blend ingredients

– 400g whole allspice

– 400g cumin seeds

– 250g coriander seeds

– 400g fenugreek seeds

– 400g whole black peppercorns

– 100g green cardamom pods

– 100g whole cloves

– 100g dried whole chillies

– 400g ground ginger

– 250g sumac

– 100g ground cinnamon

– 100g mild curry powder

Method

1. Toast the allspice, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, cardamom pods, cloves and dried chillies until fragrant.
2. Allow to cool completely.
3. Blend to a fine powder.
4. Combine with the ground ginger, sumac, cinnamon and curry powder.
5. Store in an airtight container.

Carrot Crisps ingredients

– 1.5L carrot juice

– 500g tapioca pearls

– 2 tsp House Spice Blend

– 1 tbsp toasted whole caraway seeds

Method

1. Rinse the tapioca pearls thoroughly under cold water and strain.
2. Bring the carrot juice to the boil in a large saucepan.
3. Add the tapioca pearls and cook, stirring regularly, until the mixture becomes thick and translucent.
4. Stir through the House Spice Blend and toasted caraway seeds.
5. Cook for a further 2 to 3 minutes to allow the spices to bloom.
6. Spread the mixture thinly and evenly onto baking paper-lined trays.
7. Dehydrate at 65°C until completely dry.
8. Break into elegant shards and store in an airtight container until required.

To serve ingredients

24 large cooked king prawns, peeled and cleaned

6 little gem lettuce hearts

Fresh chives, finely sliced

Lemon wedges

Carrot crisps

Punchy cocktail sauce

Method

1. Place a little gem lettuce heart into each chilled serving bowl or cocktail glass.
2. Arrange the king prawns generously over and around the lettuce.
3. Spoon over a generous amount of Punchy Cocktail Sauce.
4. Finish with fresh chives, a lemon wedge and shards of carrot crisp.
5. Serve.

If you enjoyed making this prawn cocktail and are looking for other recipes, check out our pulled pork bao bun recipe.