Prawn Cocktail

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A Prawn Cocktail needs no introduction, particularly if, like me, you grew up in the 70s and 80s. Ubiquitous for my generation, it was served in the poshest restaurants, was a staple of pub grub and a popular and easy starter to make at home. Apparently Nigel Slater said that the prawn cocktail “has spent most of (its life) see-sawing from the height of fashion to the laughably passé”. Well, it has never been passé in my book. Simple, quick to make and sublimely delicious.

It comprises of a layer of crispy lettuce, some cubed cucumber and avocado, topped with prawns and a luscious smooth, silky, velvety Marie Rose Sauce and a wedge of lemon. The sauce is essentially a mix of ketchup and mayonnaise, with a few added extras; you can make it as quick and easy and as simple as you like. You can even miss out the cucumber and avocado, if you prefer.

I have included here my favourite homemade Marie Rose Sauce recipe. However, there are a number of pretty good shop bought sauces. You can even use Thousand Island dressing. I kid you not, this is one of the simplest and tastiest starters you will find!

How to make Prawn Cocktail

Collect all your ingredients together:

For the Marie Rose Sauce –

• good quality mayonnaise
• good quality ketchup,
• double/heavy cream
• lemon juice
• Noilly Prat, (optional)
• Worcestershire sauce
• Tabasco sauce
• freshly ground black pepper
• salt, to taste
• cayenne pepper to taste – up to around ⅛ teaspoon (optional)

Now finish the Prawn Cocktails –

• lettuce – either iceberg or gem lettuce heart, shredded
• cucumber, chopped into small cubes
• avocado, skin and stone removed, chopped
• cooked prawns – I use half small and half king prawns
• Marie Rose Sauce
• cayenne pepper or paprika powder

How to make these delicious starters:

First, make the Marie Rose Sauce –

1. Simply measure all the ingredients, apart from the salt, into a mixing bowl and stir together thoroughly.
2. Taste and adjust seasoning if necessary – you may wish to add some salt and/or cayenne pepper.
3. Store in a covered/sealed jar or bowl in the fridge until ready to use. Will keep for around 5 days in the fridge.

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Now bring it all together:

1. Prepare the vegetables –
   • finely shred the lettuce.
   • chop the cucumber into small cubes.
   • remove the skin and stone from the avocado and chop into cubes.
2. Layer the vegetables in a serving dish/bowl – traditionally large martini glasses are used but use a bowl or dish of your choice. I add a layer of lettuce, followed by cucumber and then avocado.
3. Top with the prawns.
4. Drizzle over the Marie Rose Sauce.
5. Sprinkle over a little cayenne pepper, for heat, or paprika, if you don’t want any heat.
6. Pop a prawn, in its shell, over the edge of the glass/bowl to garnish, and serve with a wedge of lemon. NB If you don’t have any prawns with their shells on, balance the lemon wedge on the side of the glass instead.
7. Serve as is with some fresh bread on the side.

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