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Prawn Cocktail

No-one seems to be quite sure where and when the infamous prawn cocktail originated, but it appeared in restaurant menus in Britain throughout the 1960s, and can still be found today.

A combination of shredded lettuce, prawns and usually a bottled mayo-based sauce, it has been much maligned, but when made correctly, can be wonderful. Marco Pierre White even included it on his Mirabelle menu!

Serves: 4 | Difficulty: Easy

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Recipe by Brian Turner

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Method

1. Put the prawns into a bowl. Finely shred the little gem lettuce.

2. Make a vinaigrette with the mustard, vinegar and oil. Season with salt and pepper.

3. Make the sauce by mixing the mayonnaise with the ketchup and cream, then stir in the brandy, horseradish, lemon juice and Tabasco. Check the seasoning.

4. Mix the prawns with 1 tablespoon of the sauce and 1 tablespoon of the vinaigrette.

5. Mix the shredded lettuce with the cucumber, add the remaining vinaigrette and season.

6. Put the lettuce into four glasses, with the prawns on top. Cover lightly with the rest of the sauce.

7. Mix the tomatoes, shallots and chives, sprinkle over the sauce in each glass, and serve.

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Ingredients

  • 350g (12oz) shelled prawns
  • 1 little gem lettuce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped cucumber

Sauce

  • 6 tablespoons mayonnaise
  • 2 tablespoons tomato ketchup
  • 1 tablespoon double cream
  • 1 teaspoon brandy
  • 1 teaspoon creamed horseradish
  • Juice of ½ lemon
  • 4 drops Tabasco sauce

Garnish

  • 2 tomatoes, seeded and finely diced
  • 1 shallot, peeled and finely chopped
  • 1 tablespoon chopped fresh chives

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