The British version of the prawn cocktail has been in and out of fashion ever since the 1960s. It’s the small details that make all the difference; here’s our ultimate prawn cocktail recipe with just the right amount of oomph.
Fancy something else? Check out our lime and basil prawn cocktail salad.
Ingredients
- 200g sustainable frozen raw tigeror king prawns, defrosted
- Splash dry vermouth – we used Noilly Prat (or use dry white wine)
- 150g quality shop-bought mayonnaise
- 1½ tbsp tomato ketchup
- Juice 1 lemon, plus wedges to serve
- ¼ tsp cayenne pepper (or use 2-3 shakes Tabasco sauce), plus extra to garnish
- 100g frozen cooked peeled Atlantic (cold water) prawns, defrosted
- 2 little gem lettuces, leaves separated and any large leaves torn
- 4 radishes, finely sliced
- 1 spring onion, sliced
- A few freshly snipped chives
- 4 cooked shell-on prawns to garnish(optional)
- Buttered brown bread to serve
Method
- In a non-stick frying pan, cook the raw tiger/king prawns in a splash of vermouth/wine for a few minutes until opaque/pink and cooked through. Set aside to cool.
- In a medium bowl, mix the mayo, ketchup, lemon juice, cayenne and a pinch of salt and black pepper (see Make Ahead). Stir in the cold water prawns and most of the tiger/king prawns, along with any juices from the pan.
- Divide the lettuce and radishes among 4 cocktail glasses or small bowls, then top with the sauce-covered prawns. Top with the reserved prawns, spring onion and chives, then hook an unpeeled prawn over the rim of each glass, if you like. Sprinkle with extra cayenne and serve with lemon wedges and buttered brown bread triangles
Nutrition
- 350kcals Calories
- 28.3g (2.1g saturated) Fat
- 18g Protein
- 4.8g (4.8g sugars) Carbs
- 0.6g Fibre
- 1.7g Salt
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