Prawn cocktail is a classic appetizer dish and this one I’m doing is a Swedish recipe called Skagenröra which uses prawns, mayonnaise, crème fraîche/soured cream and dill. I think I’ve seen it in Ikea’s restaurant before and truth to be told, this is my first time tasting it. Do I like it? Oh hell yeah. I LOVE IT so very much!!!
My lovely prawns! Haha
Rinse ’em then steam for about 10 minutes over boiling water.
Once cooked, soak the prawns in ice water to stop the cooking.
Shelled and deveined prawns.
Here’s a warning: I spent more than half of the cooking time peeling and deveining these babies. *sweats
Chop the prawns coarsely. Set aside a few whole prawns for garnish later.
Meanwhile, toast some bread in the oven. Here I have sliced baguette which I will coat with butter. Put in the oven at 160oC until lightly brown or grill ’em on a grill pan like what I did.
Next, add mayonnaise and crème fraîche together and stir in the prawns. In my case, I’m using soured cream (couldn’t find crème fraîche). Chop a small bunch of dill finely. Oh yeah the dills were from my garden. But it is dying slowly. Leave a few fronds for garnish later.
Add dill, lemon zest and juice to the mixture and stir well. Here you get to adjust the taste according to your liking. For me, 1/2 tablespoon of lemon juice is good enough. Chill cocktail in the fridge before serving.
Here’s how I serve Swedish prawn cocktail (Skagenröra): add some prawn cocktail on the toasted bread and squeeze juice of a lime wedge on it. Then take a BIG bite. YUM!!! Tsk, have someone pull you back to earth after THE bite, okay? Hehe
Yummy and tangy. Everything just wrap in your mouth nicely.
Swedish Prawn Cocktail (Skagenröra)
Adapted from Notes From A Swedish Kitchen
600g (1 1/2lb) cooked, unpeeled prawns (soak in ice water after steaming to stop the cooking)
6 tablespoons mayonnaise
6 tablespoons crème fraîche (I used soured cream)
1/2 bunch fresh dill
Juice and zest of 1 lemon
Salt and freshly ground black pepper
1/2 teaspoon brandy (optional)
Thin slices of toasted bread or baked potatoes
1. Peel and devein the prawn. Set aside a few to use as garnish and chop the remainder coarsely.
2. Mix mayonnaise and crème fraîche together and stir in the chopped prawn.
3. Set aside a few fronds of dill to use a garnish and chop the rest finely.
4. Add chopped dill to the prawn mixture. Add lemon zest and juice to taste (author note: I like to use half a teaspoon of zest and one teaspoon of juice – then season and add the brandy, if using).
5. Serve chill on thin slices of toasted bread or in a baked potato. Top with a few whole prawns, a sprinkle of dill and a wedge of lemon.
Hope you like this dish.