Make our classic prawn cocktail when you want to whip up a starter in just 15 minutes. The prawns and marie-rose sauce can be made in advance too, if you want to save even more time and hassle!
Try this classic dish in salad form with our lime, basil and prawn cocktail salad recipe.
Ingredients
- 4 tbsp good-quality mayonnaise (we like Delouis)
- 2 tbsp tomato ketchup
- 4 big shakes Tabasco sauce
- 1 tsp dry sherry
- Juice ½ lemon, plus wedges to serve (see tip)
- ¼ iceberg lettuce, shredded
- 1 tbsp chopped fresh chives
- 2 spring onions, chopped
- 400g sustainably sourced cooked king prawns, shelled (if you like, save 4 unshelled prawns for garnishing)
- Paprika for dusting
You’ll also need
- 4 wine glasses or champagne coupes
Method
- Mix the mayo, ketchup, Tabasco and sherry in a mixing bowl until well combined. Season to taste with lemon juice, salt and black pepper.
- Divide the shredded lettuce among the glasses or coupes. Sprinkle over the chopped chives and spring onions, then top with the prawns and sauce. Dust each portion with paprika and put a lemon wedge
on the side for squeezing. Serve straightaway.
Nutrition
- 186kcals Calories
- 11.9g (1.1g saturated) Fat
- 15.8g Protein
- 3.2g (3.2g sugars) Carbs
- 0.7g Fibre
- 1.7g Salt
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Reviews
I am going to adapt this using the tip about the mango shell for serving the cocktail, but I will try removing all of the mango flesh, chopping it and combining it with some chopped avocado before mixing in the prawns and other ingredients. I will probably put a small pile of iceberg in the mango shell before adding my prawn mixture. I’ll substitute the lemon juice for lime juice and add some chopped coriander
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