Ingredients to make Torronto prawn cocktail:
- 1 kilogram of Peeled Prawns
- 500 grams of Kani-kama or Surimi
- 3 jardinera cans
- 500 cubic centimeters of Torrontés wine
How to make Torronto prawn cocktail:
- Let’s go step by step. We take the prawns and let them marinate, even if they are frozen, in a bowl with a full glass of Torrontés wine and add a touch (apenitas) of freshly ground black pepper.
- The prawns, as they were frozen and raw, must be given a cooking step. We use a wok, cover the base with olive oil, and when it is very hot, we begin to throw the crustaceans (note that with the maceration we can splash with the oil) and we turn them quickly so that they are sealed, but avoiding that they a crust forms, we pour the wine in which they were swimming, and if necessary we throw another splash of that delicious ‘Torronto’.
- The Torrontés is very perfumed and has floral fragrances that give it a very special imprint when mixed with this shellfish in the pan. Then we add a little soy sauce (beware that if we go mambo with this ingredient it is very salty) and that is why we do not use salt. With this cooking, the prawn changes from its salmon color to a bright orange on the verge of oxidizing.
- Let’s go to the mattress: Cut two or three small packets of Kani Kama or also called Surimi (1/2 Kg.) into very thin slices. We can make the base with a Russian salad or make it more practical and buy 3 jardinera cans (I added one with corn) and drain the water well. I mixed well the slices of the sticks with the Jardiniera.
- Then salt, put a little Balsamic Vinegar, a touch of olive oil, a little mayonnaise, the same amount of Caesar salad dressing and optionally a part of Cheddar cheese sauce. Mix well and if we have, we can add some cherry tomatoes, it gives it a nice touch of color and a special freshness.
- Finally, we place about 4 or 5 King Prawns per cup on this “mattress”, sprinkle each one with a bit of the delicious cooking base, and we can decorate each portion with a slice of lemon.
