This South American-style prawn cocktail is a classic dish found along the coast of Peru. Buy only the freshest prawns for this dish and don’t be tempted to use store-bought mayonnaise, as it wont be the same. If you’re short on time poach the prawns in salted water instead of the vegetable stock.
- 330 g medium-size green prawns
- 2 limes, juiced
- salt and black pepper
- ½ leek, thinly sliced
- ½ carrot, thinly sliced
- ½ tomato, halved
- ½ brown onion, thinly sliced
- 2 garlic cloves, sliced
- 1 bay leaf
- 100 ml white wine
Golf sauce (salsa golf)
- 1 egg
- 125 ml (½ cup) neutral vegetable oil, such as rice bran
- 2–3 tsp Dijon mustard
- 80 ml tomato sauce (ketchup)
- 1–2 tbsp lime juice
- 3 tsp Worcestershire sauce
- dash Tabasco sauce
- chopped chives, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 10 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
To make the vegetable stock combine all the ingredients in a large saucepan and cover with 1 litre (4 cups) water. Bring to the boil, reduce the heat and simmer for 20 minutes.
Meanwhile, peel the prawns and remove the intestinal tract. Combine the prawns with the lime juice, salt and pepper and marinate for 10 minutes.
Add the prawns to the vegetable stock and simmer for 1–2 minutes until the prawns change colour. Remove the prawns from the stock and set aside to cool.
To make the golf sauce, using a food processor, briefly process the egg and mustard to combine then add the oil in a slow, steady stream until emulsified. Add the remaining ingredients and process until smooth. Season to taste.
Mix the cooked prawns with the golf sauce and serve in cocktail glasses garnished with chives.
Photography by Alan Benson