📝 About This Recipe
A quintessential pillar of British pub culture, this Prawn Cocktail is the ultimate nostalgic starter that never goes out of style. Featuring succulent cold-water prawns bathed in a velvety, tangy Marie Rose sauce with a hint of brandy and spice, it offers a sophisticated balance of creamy, sweet, and sharp notes. Served over crisp shredded lettuce with a dusting of smoky paprika, it is a timeless celebration of simple, high-quality ingredients.
🥗 Ingredients
The Prawns
- 400 grams Cooked North Atlantic Prawns (peeled, deveined, and thoroughly patted dry)
- 4 pieces King Prawns (large, shell-on or tail-on for garnish)
- 1/2 Lemon Juice (freshly squeezed over the prawns)
The Marie Rose Sauce
- 150 grams Mayonnaise (high-quality or homemade preferred)
- 2 tablespoons Tomato Ketchup (adds sweetness and color)
- 1/2 teaspoon Worcestershire Sauce (for savory depth)
- 2-3 drops Tabasco Sauce (adjust to taste for a subtle kick)
- 1 teaspoon Brandy or Cognac (the secret to a traditional pub-style flavor)
- 1/4 teaspoon Smoked Paprika (plus extra for dusting)
- 1 pinch Black Pepper (freshly cracked)
The Bed and Garnish
- 1/2 head Iceberg Lettuce (finely shredded for maximum crunch)
- 1/4 Cucumber (finely diced for added texture)
- 1 ripe Avocado (sliced or diced (optional but recommended))
- 1 small bunch Fresh Chives (finely snipped)
- 4 pieces Lemon Wedges (for serving)
- 1 pinch Cayenne Pepper (optional, for a spicy finish)
👨🍳 Instructions
-
1
Begin by preparing the prawns. If using frozen prawns, ensure they are completely defrosted. Pat the 400g of small prawns very dry with paper towels to prevent the sauce from becoming watery.
-
2
Place the dried prawns in a small bowl and toss them with a squeeze of fresh lemon juice and a tiny pinch of salt. Set aside in the fridge while you make the sauce.
-
3
In a medium mixing bowl, combine the mayonnaise, tomato ketchup, Worcestershire sauce, and Tabasco.
-
4
Whisk in the brandy and the smoked paprika. The brandy provides that signature '60s glamour and cuts through the richness of the mayo.
-
5
Taste the sauce. It should be creamy, slightly pink, and have a gentle tang. Adjust the seasoning with more lemon or Tabasco if desired.
-
6
Prepare your serving vessels. Traditionally, this is served in chilled glass coupes or martini glasses for a classic look.
-
7
Finely shred the iceberg lettuce. You want thin ribbons that provide a crisp, structural base for the seafood.
-
8
Divide the shredded lettuce and diced cucumber evenly among the four glasses, filling them about halfway.
-
9
If using avocado, slice it thinly and fan a few pieces over the lettuce or place small cubes into the base.
-
10
Fold the prepared small prawns into the Marie Rose sauce until they are generously coated, then spoon the mixture over the lettuce beds.
-
11
Garnish each glass with one large king prawn, hooking it over the rim of the glass for an elegant presentation.
-
12
Dust the top of each cocktail with a tiny pinch of smoked paprika or cayenne pepper for color.
-
13
Finish with a sprinkle of snipped chives and place a lemon wedge on the side of each plate.
-
14
Serve immediately while chilled, ideally with a side of buttered brown bread.
💡 Chef's Tips
Always use cold-water prawns (North Atlantic) rather than warm-water prawns for the base; they are smaller, sweeter, and have a much better texture for this dish. Ensure your prawns are incredibly dry before mixing with the sauce; any residual water will split the mayonnaise and make the dish soggy. For an extra touch of luxury, swap half the mayonnaise for crème fraîche to achieve a lighter, more sophisticated sauce. If you don't like brandy, a teaspoon of dry sherry or even a splash of gin works wonderfully as a substitute. Chill your serving glasses in the freezer for 10 minutes before assembling to keep the salad crisp and refreshing.
🍽️ Serving Suggestions
Serve with thick slices of buttered brown soda bread or wholemeal bloomer to soak up the extra sauce. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry English Sparkling Wine. For a true pub experience, serve alongside a pint of light ale or a Gin and Tonic. Add a small side of pickled samphire for a modern, salty twist that complements the seafood. Include a small bowl of extra Marie Rose sauce on the table for those who want an extra indulgent helping.