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
Contains alcohol
Ultimate version
Hand-peeled tiger prawns, brandy-spiked Marie Rose, avocado and a touch of caviar.
Per serving£4.00
Total cost£16.00
Time33 min
Ingredients for 4
- Prawns
- 400 g raw tiger prawns , shell on
- 1 tbsp olive oil
- Marie Rose
- 4 tbsp homemade or premium mayonnaise
- 2 tbsp tomato ketchup
- 2 tsp brandy
- 1 tsp Worcestershire sauce
- 1 lemon , juiced, plus wedges to serve
- To serve
- 1 ripe avocado , diced
- 1 Little Gem lettuce , finely shredded
- 20 g salmon caviar
- 1 tbsp fresh dill
- sea salt and black pepper , to taste
Method
- Peel the tiger prawns, then sear them in the olive oil for 1 to 2 minutes until just pink; chill completely.
- Whisk the mayonnaise, ketchup, brandy, Worcestershire sauce and lemon juice into a glossy sauce and season.
- Toss the avocado with a little lemon juice to stop it browning.
- Layer the shredded lettuce, then avocado, into chilled glasses.
- Fold the cold prawns through the Marie Rose and spoon over the top.
- Finish each with a small spoon of salmon caviar, a frond of dill and a lemon wedge.
Equipment
- frying pan
- mixing bowl
- serving glasses
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.
