This is a cool, refreshing, satisfying prawn cocktail recipe, inspired by the item on the menu of the legendary Calcutta restaurant, Mocambo. It doesn’t take a wizard to figure out why a “cocktail” of sauces with a generous sprinkling of shrimps/prawns is so popular in Calcutta. It essentially comprises flavourful, juicy prawns (poached in an aromatic court bouillon), coated with a delicious, sharp, punchy Marie Rose sauce (cocktail sauce).

View the FULL RECIPE at https://bongeats.com/recipe/prawn-cocktail/

[In this series, we tip our hats to some of our favourite dishes available in the restaurants, cafés, and cabins of Calcutta. Our purpose in doing so is to document their existence, and give people a way to recreate them if they happen to live away from the city. Make these at home, or hunt them down from the source—irrespective of how you get your hands on these items, we hope you enjoy them.]
______________________________________________
RELATED VIDEOS
How to clean and devein prawns: https://youtu.be/e6Qka7F9AL4?l....ist=PLGX3dcCcJDYweaL
Coffee House egg sandwich: https://youtu.be/o6HHAGIAWVI?l....ist=PLGX3dcCcJDYweaL
Mughlai porota: https://youtu.be/i0Vs0hkuuVE?l....ist=PLGX3dcCcJDYweaL

FIND US on Facebook, Instagram, Twitter, and Google Plus @bongeats.

MUSIC
"Bitters at the Saloon" by Bird Creek and "Sing Swing Bada Bing" by Doug Maxwell/Media Right Productions