I am looking to buy a few Kgs of cocktail shrimps in pink sauce. Anyone knows where to find them?

the 70s?

maybe ask at Ostra foods?

Markets will have the shrimps or prawn

Easy make sauce

Prawn Cocktails are served with a Prawn Cocktail Sauce (also known as Marie Rose Sauce) which is made of mayonnaise, ketchup and Worcestershire sauce, with optional horseradish.

https://www.recipetineats.com/prawn-cocktail/

Phnom Poon wrote: ↑Sun May 03, 2020 3:51 pm the 70s?

Thanks, going to get on my time travelling DeLorean and be on my way.

Lucky has bags of frozen shrimps. Aeon does too.

rexwell wrote: ↑Tue May 05, 2020 9:53 am Lucky has bags of frozen shrimps. Aeon does too.

They both do, but I get frozen shrimp at Ostra at a much better cost. I think that Aeon has frozen, precooked shrimp, but Ostra's are not precooked.

Jack.R. wrote: ↑Tue May 05, 2020 9:30 am Thanks, going to get on my time travelling DeLorean and be on my way.

groovy!
please also bring a pineapple upside-down cake for dessert
or if it's a snazzy do, maybe a rum baba or pavlova instead

what time am i expected?

ps. good luck with the prawns

Jack.R. wrote: ↑Tue May 05, 2020 9:30 am

Phnom Poon wrote: ↑Sun May 03, 2020 3:51 pm the 70s?

Thanks, going to get on my time travelling DeLorean and be on my way.

Don't forget the hairy chest complete with gold medallion, paisley body shirt, flares, platform soles and a couple of disco albums and big hair.

The pink sauce is tasty but the classic shrimp coctail omits the mayo and horseradish is a must.
I used to make gallons of it in a floor mixer using canned cocktail and canned ketchup., lemon juice, Worcestershire, Tabasco and horseradish..a classic.
Here in Siem Reap I buy frozen peeled and deveined tail on shrimp..RAW..they have several sizes..at Angkor Market.
I pay about $18us/kg....a damn good price since I am not paying for the shell.
That said, I miss the gulf of Mexico shrimp ..mexican whites or browns for their superior flavor compared to what I assume are tiger prawns here in Cambodia.
For you adventurous types..google Mexican shrimp cocktail...an incredible dish served in a tall stemmed glass...We used to eat these with pitchers of Margaritas in a family owned joint near Palm Springs, California..
Unlike ceviche the prawns were cooked off and then added to the tomato juice, lime, onion, cilantro and other ingredients then chilled...avocado chunks really set this off...it was also sold as a Seafood cocktail with prawn, scallops and squid rings...que rico!