When was the last time you enjoyed a good old prawn cocktail? This classic prawn recipe is one of the best finger foods ever. There are two things that ultimately will make or break a best prawn cocktail recipe – the quality of the prawns and the marie rose sauce. The most traditional way to serve a prawn cocktail is to serve it in a martini glass 1970’s style with prawns hanging on the edge of the glass. It is also very common to add thick slices of avocado next to the prawns. The overall preparation time is very low as prawns take a minimal time to cook.
For this reason, making a prawn cocktail as a starter, or to be served in between courses, is such a pleasure. It has a sense of luxury about it, while it is relatively inexpensive and really easy to prepare. Don’t forget to cut some fresh baguette so you don’t miss out on the sauce.
- 150g pack cooked, peeled coldwater prawns
- 150g pack cooked and peeled king prawns, drained
- 1 tbsp chopped chives
- ½ iceberg lettuce, sliced
- 1 large ripe avocado, halved, stoned and diced
- ½ lemon, cut into 5 wedges
- ½ cucumber, deseeded and diced
- For the Marie Rose sauce
- 125g mayonnaise
- 1 heaped tbsp Heinz tomato ketchup
- ¼ tsp tabasco sauce
- ½ lemon, juiced
- ½ tsp Worcestershire sauce
- To make the Marie Rose sauce, combine all the ingredients in a bowl and season to taste. Cover and chill until needed.
- When ready to serve, put all the coldwater prawns and half of the king prawns into a bowl, add half of the sauce and half the chopped chives. Mix well to combine.
- Divide the lettuce between 4 glasses. Toss the diced avocado in a squeeze of lemon juice from one of the wedges (reserving the others to serve) then layer up on top of the lettuce, followed by the cucumber and the mixed prawns in the sauce. Finish with the remaining king prawns and spoon over the rest of the sauce.
- Sprinkle with the remaining chives and serve with the lemon wedges to squeeze over.
- Tip: For a little extra kick, sprinkle over a pinch of cayenne pepper to serve.