Merry Christmas Food Tubers! I'm Kerry Ann, I'm going to show you a prawn cocktail. Now
this dish is one we've been having every Christmas Day for our starter for my whole life. I'm
going to show you how you make it, how my Mum made it before me, how my Nan made it
before her. Let's get started! I'm going to take some baby gem lettuces,
I like baby gems because they're quite crunchy, quite crispy. We're gonna slice these, can
you see it's got a core in it, it's not going to be very nice to eat, quite bitter so I'll
cut that off. Just like that. I sound a little bit like Tommy Cooper then!
Just like that, just like that. You can use iceberg lettuce, you can use romain,
whatever you like. So we'll get that in a bowl. And then some cucumber. Little half
half moons, so quarter moons! So that's a whole cucumber. Spring onions. We're using
spring onions because they're not as strong as normal onions, they're a lot lighter, so
they just give you more fragrance of onion rather than a punch in the face. And I like
to use the green parts a lot more than the white parts. For the simple reason that the
white part is really, really oniony and as you get up it's more calmed down, more relaxed.
We want to taste the prawns, so we're going to chop this up and I'm going to stop about
here. Just the white bits left, those are going to go in. Sprinkle, sprinkle, sprinkle.
I need a handful of cherry tomatoes, I use all different colour ones. Okay, and in they
go. Fairy fingers, it's Christmas after all. Under, toss it over itself. It's beautiful.
Now, we need to make the sauce. When you get prawn cocktails in restaurants and stuff,
they always talk about marie rose or marie rose or whatever it is. Not in my house, it's
pink sauce. Or as the kids call it, prawn sauce because obviously they only know it
with prawns. So we need a bowl, some ketchup. Yes ketchup people, a nice big splodge. Some
mayonnaise. There's no measurements for this sauce, I just make it until it looks pink
enough for how we have it. Stirry, stirry, stirry. Mixy, mixy, mixy. Automatically, when
I smell that, to me it says Christmas, lovely! A little bit of salt, a little bit of pepper.
A lemon. When you roll a lemon, it bursts all the little capsules so you get twice as
much juice for the same price. I'm not just a pretty face you know. Squeeze a little bit
of lemon. Mixy, mixy, mixy. Anyway, enough of that, let's make some prawn cocktails.
Right, so I've got my glasses. So we want a little bit of salad, make sure you get a
little bit of everything. I just think it look really special. But I am bit special!
Sorry! Now, the hero of the dish, the Christmas star,
the prawns. Ordinary cooked and peeled prawns from the frozen section. Now don't be stingy,
we're going to share it out equally, make sure everybody gets a nice portion. Doesn't
that just look beautiful already, get our lovely pink sauce and spoon it over the prawns.
Don't be shy with the sauce either, it's good sauce, my mouth's watering already. Now we
need a pinch of paprika on top and some lemon wedges. Seafood and lemon are like best friends,
they're like Christmas and New Year. And it just makes it a bit lighter a bit more zingy.
For the crowning glory, the King Prawn! Shall we put him head first, bum first, put him
in there like that. See you can do it all different ways and it makes no difference
it's all going to go down the same hole. In my house, you cannot have a prawn cocktail
without bread and butter. So there you have it my friends, my tradition, my family favourite
prawn cocktail. Give it a go, let me know how you get on. Let me know if you like it
in the comments box below, maybe even let us know what you have for your Christmas starters,
what your family likes. Let's just get in there, get a bit of everything. Mmm, Merry
Christmas guys.