Prawns with Spicy Ginger Cocktail Sauce Recipe
We’re still celebrating the first actual birthday dinner on the blog with another recipe from the big feast. If you missed the full recap in all its delicious glory, check it out here!
You know those people who claim to not like seafood, but still manage to eat all the prawns? No, me neither…we’re good at sharing around here. Prawns seem to be in a category all their own – and it’s a delicious one! Especially when they’re dip-able…and especially when the dip is this slightly spicy, sweet and gingery cocktail sauce. Here’s Tim with the recipe!
I have stopped watching the drama filled cooking shows – I couldn’t take it anymore. I stopped, not because they are rigged (why is it that the most edgy person and the best looking person always end up in the final together?), or because the level of ‘cheese’ makes limburger smell like Chanel No.5, but because of the all idiotic statements made by the arrogant cooks.
They tend to have a pompous viewpoint that everything has to be fresh and never frozen. I agree that fresh is usually better, but they make it seem like they wouldn’t serve frozen peas to their dog. Which brings me to these prawns. We have spot prawns in British Columbia. They are nice and sweet, but I find the texture very mushy. I prefer the prawns from the Sea of Cortez in Mexico. Sure they happen to come frozen – but they have great texture and still some sweetness. Furthermore, the Mexican prawns are $20 a pound and the spot prawns are $30. So I guess at the end of the day, I’d rather have cheap frozen prawns then no prawns at all – and I don’t need someone on TV telling me that I’m wrong. OK, enough complaining – let’s cook!
To call this a recipe is stretching it, but I have never come across this cocktail sauce variation before and it was actually quite delicious.
Prawns with Spicy Ginger Cocktail Sauce
½ cup of ketchup
1 thumb sized piece of ginger, grated
1 tablespoon of sriracha sauce, or 1 teaspoon of sambal oelek
1 tablespoon of rice wine vinegar
1 clove of garlic, chopped
7 jumbo prawns
salt and pepper to taste
1 tablespoon of oil
Combine the ketchup, ginger, sriracha, and rice wine vinegar in a bowl and mix well. Let the cocktail sauce sit for at least 30 minutes, or longer if you like a more intense ginger flavour.
Season the prawns with salt and pepper. Put a pan on medium-high heat. Add the oil and the garlic. Cook for 30 seconds. Add the prawns. They should take between 3.5 to 5 minutes, depending on the size.
Remove from the pan and serve. Enjoy!
Leave us a comment – we would love to hear from you! Do you love most seafood but hate prawns? Love prawns and hate most seafood?