A prawn cocktail is a classic appetizer that became especially popular in the 1960s and 1970s. It features cooked prawns served with a tangy, creamy sauce, often layered with lettuce in a glass or bowl for an elegant presentation.
Key Features:
- Main Ingredients: Cooked prawns/shrimps, lettuce, cocktail sauce
- Cocktail Sauce: Typically a mixture of mayonnaise, ketchup, lemon juice, and a dash of Worcestershire sauce or Tabasco
- Serving: Chilled, often in individual glasses or small bowls
Simple Prawn Cocktail Recipe (Serves 2–4)
Ingredients:
- 250g cooked prawns, peeled and deveined
- 1 cup lettuce, shredded (iceberg or cos works well)
- 3 tbsp mayonnaise
- 1–2 tbsp ketchup
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper, to taste
- Optional: paprika for garnish
Instructions:
- Make the sauce:
- In a small bowl, mix mayonnaise, ketchup, lemon juice, Worcestershire sauce, salt, and pepper.
- Assemble:
- Place shredded lettuce at the bottom of serving glasses or bowls.
- Add prawns on top of the lettuce.
- Spoon cocktail sauce over the prawns (reserve a little for topping).
- Chill and serve:
- Refrigerate for 15–30 minutes before serving for a refreshing appetizer.
- Garnish with a sprinkle of paprika or a lemon wedge if desired.
✅ Tip: You can also add diced avocado or a few sprigs of dill for a modern twist.
If you want, I can give a retro 1970s-style version that’s extra creamy and classic. Do you want me to do that?
