Classic prawn cocktail: an easy Christmas starter
Prep: 20 min · Makes: 4 · For:
Some dishes never go out of fashion, and prawn cocktail is one of them. Pink, creamy sauce, sweet prawns and crunchy lettuce in a pretty glass: it is festive, quick and almost everyone likes it.
It is also one of the most relaxed starters you can make for Christmas. Nothing needs cooking, the sauce is better made a day ahead, and the glasses can be filled while someone else carves.
About the sauce
This creamy sauce is mayonnaise and ketchup with a little lemon, a few drops of Worcestershire sauce and a pinch of spice. A spoonful of whipped cream makes it extra light. It is what British cooks call Marie Rose sauce.
Tips
- Keep everything cold. Chill the glasses, the sauce and the prawns.
- Dry the prawns well. Wet seafood thins the sauce.
- Shred the lettuce finely so every spoonful has a bit of crunch.
Variations
- With avocado: add cubes of ripe avocado tossed in lemon juice.
- On toasts: pile the mixture onto small toasts or crackers for a party.
- Smoked salmon: replace half the prawns with strips of smoked salmon.
Ingredients
- 400 g cooked, peeled prawns (cold-water prawns are sweetest)
- 1 Little Gem lettuce or a small romaine heart
- 2 firm tomatoes
- a quarter of a cucumber
- 1 lemon
- a few sprigs of dill or parsley
- 5 tbsp mayonnaise, for the sauce
- 2 tbsp tomato ketchup, for the sauce
- 1 tbsp double cream, lightly whipped (optional), for the sauce
- a few drops of Worcestershire sauce, for the sauce
- a pinch of cayenne pepper or paprika, for the sauce
- 1 tsp brandy (optional, leave it out for children)
- black pepper
Method
- Make the sauce: stir the mayonnaise, ketchup, 1 tsp lemon juice, Worcestershire sauce, cayenne and a little black pepper together. Fold in the whipped cream and the brandy, if using. Taste and add more lemon if it needs it.
- Cover and chill the sauce for at least 30 minutes; it can be made up to a day ahead.
- Pat the prawns dry with kitchen paper and keep them cold until you assemble.
- Shred the lettuce finely. Deseed the tomatoes and dice them with the cucumber.
- Divide the lettuce between four glasses or small bowls and scatter the tomato and cucumber on top.
- Mix the prawns with half of the sauce and spoon them into the glasses. Top each with another spoonful of sauce.
- Finish with a pinch of paprika, a little dill and a lemon wedge. Serve straight away, with brown bread and butter if you like.
Questions
Can I make it ahead?
Make the sauce and chop the vegetables the day before and keep them covered in the fridge. Assemble the glasses no more than an hour before serving so the lettuce stays crisp.
Can I use frozen prawns?
Yes. Defrost them slowly in the fridge overnight, then drain and pat them very dry so the sauce does not become watery.
Is it suitable for children?
Leave out the brandy and go easy on the cayenne. Many children love the pink sauce. Make sure no one at the table is allergic to shellfish.
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