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Classic Prawn Cocktail Recipe

This classic British favourite was created by Fanny Craddock and was the height of sophistication in the '70s and '80s. However, done right, it still has a lot of cachet even today.

  • Preparation
    10mins
  • Cooking time
    5mins
  • Rest time
    15mins
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Ingredients
Pour people
  • For the fish
  • Frozen king prawn(s) without shell : 30 whole
  • Maldon salt : 6 pinch(es)
  • Lemon(s) : 1 whole
  • For the garnish(es)
  • Baby gem lettuce(s) : 2 whole
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Spring onion(s) : 3 whole
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the sauce
  • Egg yolk(s) : 1 whole
  • Maille Dijon mustard : 2 Tsp
  • Tomato ketchup : 4 tbsp
  • Cayenne pepper : 3 pinch(es)
  • Maldon salt : 3 pinch(es)
  • Lemon(s) : 1 whole
  • Worcestershire sauce : 6 drop
  • Sunflower oil : 500 ml
  • Flat leaf parsley : 6 leaf
  • Cognac : 10 ml
Method
  • 1. FOR THE SEAFOOD:

    Peel the prawns if necessary.

    Cut the lemon into quarters, and set aside.

    Bring a large pot of water to a gentle simmer, add the quartered lemon and the salt.

    Add the prawns to the simmering water, and remove the pot from the heat. The prawns should poach gently without overcooking this way.

    Allow to cool down to room temperature.

  • 2. FOR THE SALAD:

    Shred the baby gem lettuce into strips of about 1cm wide. Wash the leaves and spin dry, if necessary.

    Trim the dried top of the spring onions, and slice into thin slivers.

    Crush and peel the clove of garlic, and set aside.

    Zest and juice the lemon, then toss with the baby gem, spring onion, garlic clove, salt and pepper.

    Set aside until needed.

  • 3. FOR THE SAUCE:

    Zest and juice the lemon.

    Whisk together the egg yolk, Dijon mustard, cayenne and lemon juice.

    While whisking continuously, drizzle the sunflower oil until you obtain a thick mayonnaise.

    Season with salt and pepper, Worcestershire sauce, cognac and ketchup.

  • 4. TO SERVE:

    Mix the cooled prawns with the Marie Rose sauce.
    Fill the bottom of a tall glass with the shredded lettuce and spring onion. Top with the prawn salad.

    Finish the dish with parsley just before serving.

Chef's tip

«Every part of this dish can be made well in advance, however, it should be assemled at the last minute, otherwise the baby gem may go soft. Keep everything in the refrigerator, and put together when needed.»

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