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
Better version
King prawns in a zingy Marie Rose with lemon, Tabasco and cucumber.
Per serving£1.95
Total cost£7.80
Time20 min
Ingredients for 4
- 350 g cooked king prawns , peeled
- 5 tbsp good mayonnaise
- 2 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 3 pinches Tabasco
- 1 lemon , juiced
- 1 Little Gem lettuce , shredded
- 1 cucumber , finely diced
- 1 tbsp fresh chives , snipped
- salt and pepper , to taste
Method
- Whisk the mayonnaise, ketchup, Worcestershire sauce, Tabasco and half the lemon juice into a smooth Marie Rose; season.
- Toss the prawns through most of the sauce.
- Mix the shredded Little Gem with the cucumber and the remaining lemon juice, then divide between glasses.
- Spoon the dressed prawns on top and add a little extra sauce.
- Finish with snipped chives and a grind of black pepper, and serve well chilled.
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.
