Ultimate prawn cocktail
Serves: 6 as a starter
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Ultimate prawn cocktail
Recipe by Ailsa Brown
The retro starter, popularised by 1960s TV chef Fanny Cradock, is having a bit of a renaissance
Serves: 6 as a starter
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
351Kcal
Fat
30gr
Saturates
3gr
Carbs
4gr
Sugars
4gr
Fibre
2gr
Protein
15gr
Salt
0.7gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 2 x 225g packs Taste the Difference raw jumbo king prawns
- 200g mayonnaise
- 50g tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice, plus lemon wedges, to serve
- a large pinch of paprika
- 1 ripe avocado, sliced
- 2 Little Gem lettuces, shredded
- a large pinch of cayenne to finish
Step by step
Get ahead
Cook the prawns and make the sauce a few hours ahead. Chill until ready to assemble.
- Bring a large pan of water to the boil and tip in both packets of prawns. Cook for around 3-4 minutes, until pink and cooked through. Drain the prawns once cooked and spread out on a plate to cool.
- Meanwhile, mix together the mayonnaise, ketchup, Worcestershire sauce, lemon juice and paprika in a bowl. Taste and season with salt and pepper.
- Once the prawns are cool to the touch, mix with the sauce. Line 6 cocktail glasses with avocado slices around the sides and divide the shredded lettuce between them. Top with the prawn cocktail mixture and sprinkle with a little cayenne pepper. Serve immediately.
