Bengal x Britain
Kasundi prawn cocktail
A retro dinner party starter with a Kolkata mustard kick.
25 minTime
20 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original339kcalsame
20 gproteinsame
3 gfibresame
25minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Bring a pan of water to a boil with the turmeric and 1/2 tsp salt. Add the prawns, lower to a gentle simmer and cook 2 minutes.
- 2Drain and plunge into iced water for 2 minutes, then drain and pat dry.
- 3Whisk the mayonnaise, ketchup, kasundi, mustard oil, half the lemon juice, the Worcestershire sauce and a pinch of salt.
- 4Toss the lettuce, cucumber and onion with the remaining lemon and salt. Divide into 4 glasses.
- 5Fold most of the prawns into half the sauce and spoon over the lettuce. Top with the remaining prawns, sauce, a dusting of chilli and coriander. Serve with buttered bread.
Serve it like this
Serve in chilled coupes or short glasses, prawns hooked over the rim, sauce glossy on top, with a dusting of chilli, a coriander sprig and a lemon wedge.