Starters
British
BritishPrawn Cocktail
The retro classic, refreshed across three tiers. From frozen prawns in a quick Marie Rose to hand-picked tiger prawns with a brandy-spiked sauce and avocado.
Gluten-free
Nut-free
Budget version
Frozen prawns in a simple ketchup-and-mayo Marie Rose on shredded lettuce.
Per serving£1.05
Total cost£4.20
Time15 min
Ingredients for 4
- 300 g cooked frozen prawns , defrosted and drained
- 4 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 iceberg lettuce , shredded
- 1 lemon , cut into wedges
- 1 pinch paprika , to dust
- salt and pepper , to taste
Method
- Mix the mayonnaise, ketchup and Worcestershire sauce together and season.
- Pat the prawns dry and fold most of them through the sauce.
- Divide the shredded lettuce between four glasses or bowls.
- Spoon the prawns on top, scatter over the reserved prawns and dust with paprika.
- Serve chilled with a lemon wedge.
Equipment
The three ways, side by side
Budget
Frozen prawns in a simple ketchup-and-mayo Marie Rose on shredded lettuce.
Better
King prawns in a zingy Marie Rose with lemon, Tabasco and cucumber.
Ultimate
Hand-peeled tiger prawns, brandy-spiked Marie Rose, avocado and a touch of caviar.
