Name: Classic British Prawn Cocktail
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 starter glasses
Cuisine: British
Ingredients: 500 g raw peeled king prawns, tails on; 1 bay leaf; 1 lemon, juiced; Pinch of sea salt; 150 ml good quality mayonnaise; 3 tbsp tomato ketchup; 1 tbsp brandy (or 1 tsp Worcestershire sauce); 1 tsp lemon juice; 2 dashes Tabasco sauce; 1/4 tsp sweet paprika, plus extra to garnish; Salt and freshly ground black pepper, to taste; 1 little gem lettuce (or 1/2 small iceberg), finely shredded; 1 ripe avocado, sliced (optional); Lemon wedges, to serve

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A beloved British starter from the swinging sixties, this retro Prawn Cocktail pairs tender pink prawns with crisp shredded lettuce, a creamy tangy Marie Rose sauce, and a dusting of paprika. It is served in a tall stemmed glass to show off the layers and remains a fixture on pub and dinner party menus across the UK.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Servings4

Yield4 starter glasses

Nutrition Facts

Per serving (estimated)

285 kcalCalories
18 gFat
3 gSaturated Fat
7 gCarbs
2 gFiber
4 gSugar
22 gProtein
640 mgSodium
380 mgPotassium
85 mgCalcium
1.6 mgIron
14 mgVitamin C
115 mcgVitamin A

Ingredients

For the prawns

500 g raw peeled king prawns, tails on
1 bay leaf
1 lemon, juiced
Pinch of sea salt

For the Marie Rose sauce

150 ml good quality mayonnaise
3 tbsp tomato ketchup
1 tbsp brandy (or 1 tsp Worcestershire sauce)
1 tsp lemon juice
2 dashes Tabasco sauce
1/4 tsp sweet paprika, plus extra to garnish
Salt and freshly ground black pepper, to taste

For assembly

1 little gem lettuce (or 1/2 small iceberg), finely shredded
1 ripe avocado, sliced (optional)
Lemon wedges, to serve

Directions

Bring a small pan of lightly salted water to the boil with the bay leaf and lemon juice. Add the prawns and poach for 90 seconds, just until they turn pink and curl; immediately drain and plunge into iced water to stop the cooking, then pat dry with kitchen paper.
Meanwhile, whisk together the mayonnaise, ketchup, brandy, lemon juice, Tabasco and paprika in a small bowl. Season with salt and pepper, taste and adjust the tang or sweetness to your liking; the sauce should be vivid pink and pourable.
Shred the lettuce very finely and toss with a pinch of salt. Slice the avocado if using and squeeze a little lemon juice over to prevent browning.
Spoon a layer of shredded lettuce into the base of four chilled cocktail or martini glasses, then arrange avocado slices against the side of each glass.
Fold the cooled prawns gently through the Marie Rose sauce, then pile the coated prawns on top of the lettuce, letting a little sauce drip down the sides.
Finish each glass with a light dusting of paprika, a small lemon wedge on the rim, and serve immediately while the prawns are cold and the lettuce is crisp.

Cook’s Notes

Use good-quality pre-cooked cold-water prawns to save time; skip the poaching step and just pat them dry before folding into the sauce.
Make the Marie Rose sauce up to 24 hours ahead and keep it chilled; the flavour actually improves as it sits.
Iceberg or little gem lettuce is traditional for the crisp, watery contrast — avoid soft leaves like butterhead which wilt quickly.
Do not overcook the prawns or they will turn rubbery; they need only 60 to 90 seconds in boiling water.
For a more 1970s dinner-party feel, garnish with a single prawn perched on the rim of the glass and a twist of lemon.