Prawn Cocktail – a delicious recipe with prawns, salad cream, tomato ketchup, lemon juice, Tabasco sauce, gem lettuce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Make sure the prawns are drained well of their briny liquid.
2
Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.
3
Tip in the prawns and mix to coat them in the Marie-Rose sauce.
4
Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls.
5
Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
6
As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.
276
kcal
Calories
18
g
Fat
23
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 450 g small peeled cooked prawns, 200 g salad cream, 3 tablespoons tomato ketchup, 1 tablespoon lemon juice, and more.
Yes, Prawn Cocktail falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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