Giant prawn cocktail

Giant prawn cocktail
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min

Go large this Christmas with a giant prawn cocktail that feeds a crowd. Layer a serving bowl with peppery leaves, langoustines and prawns then serve with plenty of butter and brown bread.

This classic starter also gets a contemporary makeover in our smoky garlic prawn cocktail recipe.

Nutrition: per serving

Calories
543kcals
Fat
40.5g (8.3g saturated)
Protein
36.8g
Carbohydrates
6.7g (6g sugars)
Fibre
2g
Salt
2.9g
Calories
543kcals
Fat
40.5g (8.3g saturated)
Protein
36.8g
Carbohydrates
6.7g (6g sugars)
Fibre
2g
Salt
2.9g

Ingredients

  • 500g pack raw sustainable langoustines
  • 200g mayonnaise
  • 100g crème fraîche
  • 3 tbsp tomato ketchup
  • Juice 1 lime
  • A few dashes Worcestershire sauce
  • ¼ tsp cayenne pepper
  • 2 x 400g packs sustainable cold-water cooked peeled prawns, defrosted
  • 1 radicchio di chioggia (or use 3 small red chicory)
  • 80g bag wild rocket
  • 2 avocados, stoned and diced
  • 2 large salad onions, sliced
  • 2-3 tbsp sweet chilli sauce
  • Handful roughly chopped soft herbs – coriander, dill, chives…
  • Lemon/lime wedges and brown bread and butter to serve

Method

  1. Heat the oven to 180ºC fan/gas 6. Arrange the langoustines on a baking tray and cook in the oven for 8-10 minutes. Set aside while you make the salad.
  2. In a medium bowl, mix the mayo, crème fraîche, ketchup, lime juice, Worcestershire sauce and cayenne with salt and pepper. Stir in the prawns.
  3. Arrange half the radicchio leaves in a serving bowl (ideally clear glass), then top with all the rocket. Follow this layer with half the prawns and sauce, then the remaining radicchio leaves, the avocados and the salad onions. Top with the remaining prawns. Arrange the cooked langoustines around the bowl, drizzle with the sweet chilli sauce, scatter with the herbs and serve with lemon or lime wedges and a stack of well-buttered brown bread.

delicious. tips

  1. Easy swaps: Swap prawns and langoustines for crayfish, or use sustainable frozen lobster tails (you can buy them at Iceland).

  2. Make the sauce up to 2 days beforehand, then cover and chill.

Recipe By

Amanda James, Jen Bedloe and Jess Meyer

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