Stuffed Prawns with Cocktail Butter Sauce

Jalapeno chilli, horseradish and garlic give a fiery kick to Paul Bloxham's extravagant crab-stuffed prawns, guaranteed to impress dinner guests
By Paul Bloxham
Stuffed Prawns with Cocktail Butter Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: hard


For the prawns

  • 12 raw, shell-on jumbo prawns
  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1/2 stick celery
  • 1 green jalapeƱo chilli, finely chopped
  • 4 cloves garlic, crushed
  • 250 g fresh white crab meat
  • 1 egg
  • 75 g grated parmesan
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped parsley
  • 2 slices white bread, made into crumbs
  • 12 slices pancetta

For the cocktail butter sauce

  • 3-4 canned chopped tomatoes
  • 2 tbsp brandy
  • 100 ml fish stock
  • 1 pinches cayenne pepper
  • 2 tsp creamed horseradish
  • 100 ml double cream
  • 200 g unsalted butter, cubed
  • salt, pepper and lemon juice, to taste


1. Preheat the oven to 220C/gas 7. Peel the prawns, leaving the tail intact. Use a small sharp knife to cut along the belly side of each prawn and remove the intestinal thread. Gently press along the back of each prawn to open the underside out like a butterfly. Cover and place in the fridge until needed.

2. In a large frying pan, heat the oil and cook the onion, celery, chilli and half the garlic until soft but not browned, stirring often.

3. Add the crabmeat, then stir in the egg, cheese, mustard, half the parsley and the breadcrumbs. Season the mixture to taste with salt and pepper.

4. Divide the stuffing mixture into 12 balls and press each ball into the cavity of each prawn. Wrap with a slice of pancetta to secure. Place the filled prawns on a baking tray and cook in the hot oven for about 10 minutes.

5. To make the cocktail butter, place a saucepan over a high heat. Add the tomatoes and mash using a whisk for 30 seconds. Add the brandy, and tip the pan to one side so that the brandy alights; cook until the flames have subsided.

6. Add the rest of the garlic, plus the stock, cayenne, and horseradish and bring to a simmer. Whisk the mixture constantly for 30 seconds to 1 minute. Whisk in the cream, then gradually whisk in the butter a few cubes at a time until the mixture has emulsified.

7. Strain the cocktail butter through a sieve and season to taste with salt, pepper and lemon juice. Add the remaining parsley and serve with the prawns.

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