It's a classic recipe for good reason, whether you're enjoying one as a light lunch or serving it as a starter the prawn cocktail will never go out of style.
Its simplicity of preparation is a huge part of the charm - some juicy prawns and crunchy salad tossed together with a creamy, tangy sauce are all you need to start a meal in style. The 'Marie Rose' sauce is so quick and easy to whip up, then it's just a case of assembling your lettuce, prawns, and cucumber slices – retro glassware strongly encouraged!
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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
194
Ingredients
450 g cooked and peeled king prawns
125 g iceberg lettuce, shredded thinly
6 Tbsp. mayonnaise
3 Tbsp. tomato ketchup
Finely grated zest of 1 lemon, plus lemon wedges to serve
Few dashes Tabasco, to taste
Few large pinches paprika, optional
1/2 cucumber
Directions
Step 1Lay the prawns out on some kitchen paper and dab dry. Put into a large bowl and add the shredded lettuce, the mayonnaise, tomato ketchup, lemon zest, Tabasco and paprika, if using. Stir to combine, then adjust the seasoning as necessary.
Step 2Slice the cucumber half into equal rounds, as thinly as you are able.
Step 3Use the cucumber to line the glasses, then spoon in the prawn mixture. Garnish with some black pepper and a sprinkle of paprika, if using. Serve with lemon wedges and Melba Toast or bread.
Want to take it up a notch?
We've used just cooked prawns here, but if you want to take it further for a special occasion feel free to add smoked salmon or crayfish tails.
Fancy making this even more retro?
To be strictly traditional, Marie Rose sauce should have a drop of brandy in it. It's far from essential, but it does add a lovely warm bite, so if you happen to have a bottle open try adding a splash - only the smallest drop required!
What about the Melba toast?
Wafer thin, ultra crisp toast triangles are the ultimate retro addition to this starter and complement the fresh salad and creamy sauce-coated prawns wonderfully. Check out our step by step guide to making Melba toast - it's incredibly easy!
Per Serving:
Calories: 194
Total carbs: 4 g
Sugars: 4 g
Total fat: 12 g
Saturated fat: 2 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
