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Prawn cocktail recipe
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101 ratings
Created by The Tesco Recipes team
Prawn cocktail is a retro classic that always stands the test of time. The creamy Marie Rose sauce is made from storecupboard ingredients so is perfect for a budget-friendly starter that still feels like a treat. Stir through a mixture of fresh prawns and layer up on fresh lettuce, avocado and cucumber for a simple, no-fuss starter that takes you back. See method
Ingredients
- 150g pack cooked, peeled coldwater prawns
- 150g pack cooked and peeled king prawns, drained
- 1 tbsp chopped chives
- ½ iceberg lettuce, sliced
- 1 large ripe avocado, halved, stoned and diced
- ½ lemon, cut into 5 wedges
- ½ cucumber, deseeded and diced
For the Marie Rose sauce
- 125g mayonnaise
- 1 heaped tbsp Heinz tomato ketchup
- ¼ tsp tabasco sauce
- ½ lemon, juiced
- ½ tsp Worcestershire sauce
Each serving contains
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Energy
1570kj
379kcal
19%
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Fat
34g
49%
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Saturates
4g
22%
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Sugars
3g
4%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 4.3g
Protein 13.9g
Fibre 1g
Method
- To make the Marie Rose sauce, combine all the ingredients in a bowl and season to taste. Cover and chill until needed.
- When ready to serve, put all the coldwater prawns and half of the king prawns into a bowl, add half of the sauce and half the chopped chives. Mix well to combine.
- Divide the lettuce between 4 glasses. Toss the diced avocado in a squeeze of lemon juice from one of the wedges (reserving the others to serve) then layer up on top of the lettuce, followed by the cucumber and the mixed prawns in the sauce. Finish with the remaining king prawns and spoon over the rest of the sauce.
- Sprinkle with the remaining chives and serve with the lemon wedges to squeeze over.
Tip: For a little extra kick, sprinkle over a pinch of cayenne pepper to serve.
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