Prawn Cocktail | Slimming & Weight Watchers Friendly

Ingredients

• 120 gquark
• 1/2 tbspwhite wine vinegar
• 1 tbsptomato purée
• 1 dashHenderson's relish or Worcestershire sauce
• to tastefreshly ground black pepper
• 1 pinchpaprika or cayenne pepper
• 1pickled gherkin, finely diced
• 1/2lemon, sliced into wedges
• 30 gcucumber, sliced
• 2cherry tomatoes, halved
• 170 glarge cooked peeled prawns
• 4little gem lettuce leaves, or iceberg lettuce leaves

Instructions

1. 1

   Mix the sauce

   Put the quark, tomato purée, white wine vinegar, Henderson's relish or Worcestershire sauce, paprika and diced gherkin in a bowl and stir together. Season with black pepper to taste, then squeeze in the juice from one lemon wedge.

2. 2

   Coat the prawns

   Add the prawns to the sauce and mix until coated. Arrange the lettuce leaves on a plate or in a bowl.

3. 3

   Arrange and serve

   Divide the prawns between the lettuce leaves, then add the cucumber, cherry tomatoes and lemon wedges.

What is prawn cocktail?

Prawn cocktail is a familiar British starter: chilled prawns served with a savoury, tangy sauce and crisp salad. This version keeps the classic combination of prawns, lettuce and a tomato-based sauce, with quark giving the dressing its creamy texture.

The relish, gherkin and lemon bring sharp, savoury notes that balance the mild prawns. Serving the mixture on lettuce leaves makes it easy to portion and keeps the salad elements distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 128 calories, 23g protein, 5g carbs, 1g fat.

The prawns provide most of the protein, while the tomato purée, vegetables and small amount of gherkin contribute some of the carbohydrates. Quark makes the sauce creamy, and the prawns and salad keep the dish relatively lean; serve it with a portion of bread or potatoes if you want a more filling plate.

Building the sauce

Quark: stir it with the tomato purée until the mixture is smooth, then add the vinegar, relish, paprika and finely diced gherkin. The gherkin adds little bursts of acidity and crunch.

Seasoning: taste the sauce after mixing and adjust with black pepper as needed. Squeeze in the juice from one lemon wedge, keeping the other wedges for serving.

Choosing the prawns

Cooked prawns: use large, peeled prawns so they are ready to coat and serve. If they are wet, drain them well first so excess liquid does not thin the sauce.

Relish: Henderson's relish gives the dressing a distinctive savoury note; Worcestershire sauce is the stated alternative. Add only a dash, as the sauce should remain creamy and balanced.

Keeping the lettuce crisp

Dry leaves: wash the lettuce if needed and dry it before arranging it on the plate. Excess water can dilute the sauce and make the leaves less crisp.

Serving: place the coated prawns on the leaves just before eating, then add the cucumber, halved tomatoes and lemon wedges. Iceberg can stand in for little gem if you prefer a particularly crisp leaf.

Timing and preparation

This recipe takes 10 minutes and needs no cooking, so it works well when you want a quick starter. Mix the sauce and coat the prawns shortly before serving for the freshest texture.

You can dice the gherkin and prepare the salad ingredients in advance, but keep the lettuce and prawns chilled until you assemble the dish.

What to serve with it

Serve the cocktail as a starter or light lunch, with the lemon wedges on the side for an extra squeeze of acidity. The fresh cucumber and tomato provide a simple accompaniment without competing with the creamy sauce.

For a more substantial meal, pair it with bread or boiled potatoes and extra salad. Keep any additional sides separate so the lettuce leaves remain crisp.

Recipe notes & tips

• Drain the cooked prawns well before mixing them into the sauce.
• Dice the gherkin finely so its flavour is spread throughout the dressing.
• Taste the sauce before adding the lemon juice, then adjust the pepper and acidity.
• Dry the lettuce leaves thoroughly to help them stay crisp.
• Assemble the lettuce and prawns just before serving.
• Keep a few lemon wedges aside to serve alongside the finished cocktail.

Variations

• Use iceberg: swap it for the little gem leaves if you prefer a crunchier base.
• Choose cayenne: use it instead of paprika for a more noticeable heat.
• Switch the relish: use Worcestershire sauce in place of Henderson's relish.
• Add more crunch: increase the cucumber and serve it alongside the prawns.
• Make it a bowl: arrange the lettuce, prawns and salad together in a serving bowl.

Common mistakes to avoid

• Wet prawns: drain them before coating so they do not water down the sauce.
• Watery lettuce: dry the leaves after washing to keep the base crisp.
• Too much relish: start with a dash so its savoury flavour does not dominate.
• Oversized gherkin pieces: dice the gherkin finely for a more even texture.
• Early assembly: wait until serving to put the prawns on the lettuce so the leaves stay fresh.

How to store

Keep leftover prawns and sauce covered in the fridge and eat within 1 day. Store the lettuce and salad vegetables separately if possible, and assemble just before serving; do not leave the finished dish at room temperature for an extended period.

Frequently asked questions