Prawn cocktail

Ingredients

• 400 gvery fresh prawns
• juice of 1/2 lemonlemon juice
• 2 leavesbay leaves
• to tastesalt
• 250 gmayonnaise
• 80 gketchup
• 2 teaspoonsmustard
• a splashCognac (or dry white wine or port)
• a splashTabasco
• 1 teaspoonWorcestershire sauce (optional)
• 1 teaspoonlemon juice
• 60 mlsingle cream
• 1 pinchpaprika (optional)
• 2 headsradicchio (or lettuce)

Instructions

1. 1

   Clean the prawns

   Pull off the legs, remove the heads and clean out the prawns. Make a shallow cut along each back and remove the dark vein.

2. 2

   Peel and rinse

   Peel the prawns by pressing gently near the tail so it slips out of the shell. Rinse them under running water.

3. 3

   Prepare the poaching water

   Put a pan of lightly salted water over the heat, adding the 2 bay leaves and the juice of 1/2 lemon.

4. 4

   Poach the prawns

   Bring the water to the boil and cook the prawns for 2–3 minutes. Drain them, spread them on a clean tea towel to dry and leave them to cool.

5. 5

   Wash the radicchio

   Trim the radicchio, removing the stalk and any damaged outer leaves. Wash the leaves thoroughly one by one under running water, then dry them.

6. 6

   Prepare the leaves

   Cut the smaller inner leaves into thin strips and keep the larger leaves whole. To begin the cocktail sauce, put the mayonnaise, ketchup and cream in a bowl.

7. 7

   Mix the sauce

   Stir with a wooden spoon, then flavour the sauce with the Tabasco, Worcestershire sauce, 1 teaspoon of lemon juice and Cognac. Mix well, add the mustard last and, if you like, a pinch of paprika.

8. 8

   Season the sauce

   Taste the sauce and adjust the salt if needed. It should be thick and substantial.

9. 9

   Chill the prawns

   Gently fold the prawns into the cocktail sauce. Refrigerate them until ready to use, then prepare to plate the starter.

10. 10

    Assemble the plates

    Arrange a few whole radicchio leaves on each plate to make a cup. Put the shredded radicchio at the bottom and season it with salt, then place the prawns in the centre.

What is prawn cocktail?

Prawn cocktail is a chilled seafood starter built around cooked prawns and a creamy, tangy sauce. The name Marie Rose is commonly used for the mayonnaise-and-tomato-style dressing; this version adds cream, mustard, lemon and a splash of spirit.

Here, the prawns sit in radicchio leaves rather than a glass, giving each serving a crisp, slightly bitter base. That contrast helps balance the rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 25g protein, 9g carbs, 50g fat.

The prawns provide most of the protein, while the mayonnaise and cream contribute most of the fat; ketchup and the small amount of mustard supply some carbohydrates. Balance the rich starter with a lighter main course and plenty of vegetables.

Choosing the prawns

Fresh prawns: The recipe calls for very fresh whole prawns, which are cleaned before cooking. Remove the dark vein along the back for a neater bite.

Cook briefly: The prawns need only 2–3 minutes in boiling water. Drain them promptly so they do not continue cooking in the hot water.

Getting the sauce right

Creamy base: Mayonnaise provides most of the sauce’s body, while ketchup gives it sweetness and colour and cream softens the texture.

Seasoning: Add the Tabasco, Worcestershire sauce, lemon juice and Cognac, then mix in the mustard last. Taste before adding more salt, as the condiments may already be seasoned.

Keeping the texture

Cool first: Let the cooked prawns cool before folding them into the sauce. Warm prawns can loosen the mixture and make the chilled starter less refreshing.

Gentle mixing: Fold rather than stir vigorously so the prawns stay intact. The finished sauce should coat them thickly without becoming runny.

Preparing the radicchio

Whole leaves: Use the larger leaves to make a cup on each plate, trimming away damaged pieces and drying them well after washing.

Fine strips: Shred the smaller inner leaves for the base. Their crispness gives the creamy prawns a fresh contrast.

Serving the starter

Chill the prawns in their sauce until you are ready to serve. Assemble the radicchio cups at the end so the leaves remain crisp.

This is a substantial starter, so serve it before a lighter main course or alongside plain bread. Keep the presentation simple and let the prawns and sauce be the focus.

Recipe notes & tips

• Dry the prawns well after draining so excess water does not thin the sauce.
• Keep the poaching water at a steady boil and stick to the stated 2–3 minutes.
• Add the Tabasco and Cognac gradually, tasting as you go.
• Dry the radicchio leaves thoroughly after washing so they hold their shape on the plate.
• Chill the sauced prawns until shortly before serving.

Variations

• Use lettuce: Swap the radicchio for lettuce leaves if you prefer a milder base.
• Change the spirit: Use dry white wine or port instead of Cognac, as suggested in the ingredients.
• Make it gentler: Leave out the Tabasco for a less spicy sauce.
• Skip the Worcestershire: Omit it for a simpler sauce.
• Add paprika: Finish the sauce with the optional pinch for extra colour and flavour.

Common mistakes to avoid

• Overcooking the prawns: Boil them for only 2–3 minutes, then drain promptly.
• Mixing warm prawns into the sauce: Let them cool first to keep the sauce thick.
• Leaving the prawns wet: Pat or drain them well before combining with the sauce.
• Making the sauce too thin: Measure the ingredients and check that the finished mixture is thick enough to coat the prawns.
• Serving wet leaves: Dry the radicchio thoroughly so water does not collect in the serving cups.

How to store

Keep the prawns and sauce covered in the fridge and serve within 1 day for best quality. Store the radicchio separately and assemble just before serving; this chilled starter is not suited to reheating.

Frequently asked questions