Prawn Cocktail Recipe

Ingredients

• 300 gcooked king prawns
• 1 baglettuce leaves, of your choice
• 8cherry tomatoes
• ½lemon, cut into slices to serve
• 230 mlmayonnaise
• 60 mltomato ketchup
• ½lemon, juice only
• 1 big pinchpaprika or cayenne pepper, sweet or spicy
• A few splashesWorcestershire sauce
• To tastesalt
• To tasteblack pepper
• To tastecognac or brandy
• 4 largecrevettes (whole, unpeeled prawns)

Instructions

1. 1

   Mix the sauce

   Stir the mayonnaise and ketchup together in a bowl.

2. 2

   Add lemon juice

   Squeeze the juice from ½ a lemon into the mixture.

3. 3

   Season to taste

   Add salt and black pepper, a few splashes of Worcestershire sauce and the paprika for a sweeter flavour or cayenne for heat. Add a splash of cognac or brandy if you like.

4. 4

   Combine well

   Stir until the sauce is evenly mixed.

5. 5

   Layer the lettuce

   Divide the lettuce leaves between four serving glasses, then spoon a layer of Marie Rose sauce around the edge.

6. 6

   Repeat the layers

   Add another layer of lettuce leaves and sauce, then finish with more lettuce leaves.

7. 7

   Coat the prawns

   Add the cooked prawns to the remaining sauce and stir until coated.

8. 8

   Fill the glasses

   Spoon the prawn mixture evenly into the four serving dishes.

9. 9

   Add the garnish

   Top each serving with 2 cherry tomatoes and a slice of lemon.

10. 10

    Dust with paprika

    Sprinkle a little paprika over the top.

11. 11

    Finish with crevettes

    For a more decorative finish, place an unpeeled large prawn on top of each serving.

What is prawn cocktail?

Prawn cocktail is a familiar British starter: prawns are served with a creamy, tangy Marie Rose sauce, often alongside lettuce and lemon. This version keeps the classic combination and layers it in glasses for easy serving.

The quick method relies on cooked prawns and a sauce stirred together by hand, so there is no cooking to do. The contrast between cool, crisp lettuce and the rich sauce makes each layer count.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 1g protein, 13g carbs, 1g fat.

The prawns provide most of the protein, while mayonnaise is the main source of fat and ketchup contributes carbohydrates. For a more substantial plate, serve a portion with extra salad or bread alongside.

The Marie Rose sauce

Mayonnaise: It gives the sauce its creamy body, while ketchup brings sweetness and a tomato flavour. Lemon juice and Worcestershire sauce sharpen the mixture.

Seasoning: Paprika keeps the flavour gentle, while cayenne gives it more heat. Add the cognac or brandy only if you want that optional extra, and adjust salt and pepper to taste.

Layering the glasses

Lettuce first: Divide the leaves between the glasses, then add sauce around the edges as directed. Repeating the layers gives the servings a striped look and spreads the sauce through the salad.

Prawns last: Coat the cooked prawns in the remaining sauce before spooning them into the glasses. This keeps the main prawn mixture together rather than mixing all the lettuce into it.

Choosing and preparing the prawns

Cooked king prawns: They are ready to use, so fold them into the sauce rather than cooking them again. Handle them gently to keep their shape.

Crevettes: These whole, unpeeled prawns are an optional finishing touch. Set one on each serving if you want a more decorative presentation.

Balancing flavour and texture

Crisp leaves: Use fresh lettuce and keep it separate from the sauce until you assemble the glasses. That helps the leaves retain their texture.

Bright garnish: Cherry tomatoes add a fresh contrast, and lemon slices make the servings easy to finish with a squeeze of citrus. A light dusting of paprika completes the top.

Serving ideas

As a starter: The recipe makes four servings in glasses, ready to serve straight after assembly. For a more substantial light lunch, the description suggests sharing the recipe between two.

As appetisers: Make smaller portions for party food and serve them in small glasses or dishes. Keep the same layers, adjusting the amount in each serving.

Recipe notes & tips

• Taste the sauce after adding the lemon juice and adjust the seasoning before assembling.
• Choose paprika for a milder flavour or cayenne for more heat.
• Keep some lettuce leaves aside for the top layer.
• Coat the prawns evenly in the remaining sauce before dividing them between the glasses.
• Add the lemon and tomatoes just before serving for a fresh finish.

Variations

• More heat: Use cayenne instead of paprika for a spicier sauce.
• Milder sauce: Choose paprika and leave out the optional cognac or brandy.
• Extra citrus: Serve with additional lemon slices for squeezing at the table.
• Party portions: Divide the layers among smaller glasses or dishes for appetisers.
• Decorative finish: Top each glass with a whole, unpeeled crevette.

Common mistakes to avoid

• Over-seasoning the sauce: Add salt, pepper and Worcestershire sauce gradually, then taste before serving.
• Using too much cayenne: Start with the stated pinch and add more only if you want extra heat.
• Mixing the lettuce into the prawn sauce: Keep the leaves in layers so they retain their separate texture.
• Skipping the lemon: Include the juice in the sauce and keep the slices for serving to balance its richness.
• Forgetting the garnish: Divide the 8 cherry tomatoes between the four servings, with 2 on each.

How to store

Refrigerate any leftovers promptly in a covered container and eat within 1 day. Serve chilled; reheating is not suitable for this dish.

Frequently asked questions