Summary
THERE'S something very summery about prawns. Once, every English seaside holiday meant buying one of those nets with a flattened wooden front edge and sifting through the rock pools in search of prawns - and those little shrimps that were far more abundant and just as good to eat.
Freshly boiled, large, pink prawns were sold by the pint at the seaside and needed little more than a blob of mayonnaise and some brown bread and butter. But soon a dish emerged that had just enough complexity to please everybody.See the full content of this document
Extract
Prawn Cocktail ; Food Spy
Simon Hopkinson and Lindsey Bareham wrote the definitive book on nostalgia food and called it "The Prawn Cockt...
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