Prawn cocktail


  • lemon juice, to taste
  • malt vinegar, to taste
  • 20 x raw tiger prawns, shells on
  • 1 Little Gem lettuce
  • 1 sprig fresh thyme, leaves picked
  • cayenne pepper, to serve

For the sauce

  • ½ lemon, juice only
  • 1 tbsp Worcestershire sauce
  • 5 tbsp tomato ketchup
  • few drops Tabasco sauce
  • 2 pinches smoked paprika
  • ½ tsp paprika
  • 1 tbsp double cream
  • 4 tbsp mayonnaise
  • 1 pinch cayenne pepper
  • pinch salt
  • 1 tsp cracked black pepper


  1. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.

  2. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).

  3. Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.

  4. For the sauce, mix all the sauce ingredients together.

  5. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.

  6. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.

Prawn cocktail

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