Coronation Prawn Cocktail Recipe

Cook eggs

Place the 2 eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then simmer for 9 minutes for hard-boiled yolks. Transfer eggs to an ice bath, cool, peel and coarsely chop. Set aside.

Poach or cook prawns

Bring a medium pot of water to a gentle simmer and add a pinch of salt and a squeeze of lemon if desired. Add prawns and cook until just opaque and pink, about 2–3 minutes (depending on size). Immediately drain and transfer to an ice bath to stop cooking. Alternatively, sauté prawns in 1 tbsp oil over medium-high heat for 2–3 minutes until opaque. Pat dry and chill briefly.

When cool, roughly chop larger prawns into bite-sized pieces; leave small prawns whole. Combine prawns with shredded lettuce, sliced cucumber, diced mango and chopped coriander in a large bowl. Reserve a few whole prawns and small mango cubes for garnish if desired.

In a medium bowl whisk together 3/4 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Add 3 tbsp mango chutney, 1 tbsp tomato ketchup, 1 tsp mild curry powder and 1/2 tsp ground turmeric. Stir to combine so the color is even.

Add 1/2 tsp Worcestershire sauce, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp hot sauce if using. Taste and adjust seasoning: more chutney for sweetness, more lemon for brightness, or a pinch more curry powder for warmth.

If you prefer a thinner sauce, whisk in 1–2 tbsp water or additional lemon juice until you reach a creamy spoonable consistency.

Fold the chopped hard-boiled eggs into the sauce.

Pour about two-thirds of the coronation sauce into the bowl with the prawns, lettuce, cucumber, mango and coriander. Gently fold until components are coated. Refrigerate for 10–15 minutes to allow flavors to marry (optional).

Divide the dressed mixture among 4 serving glasses or bowls. Spoon the remaining sauce on top of each portion for an attractive layered look.

Garnish each portion with reserved whole prawns or mango cubes (if set aside), scatter 2 tsp toasted flaked almonds or crushed cashews over each, sprinkle a pinch of paprika, and finish with microgreens or extra coriander. Serve immediately with lemon wedge on the side.

Leftovers: store sauce and prawn mixture separately in airtight containers in the fridge for up to 2 days; combine just before serving to keep lettuce crisp.