Prawn Cocktail Recipe

Prepare prawns

If prawns are raw, poach them: bring a pot of salted water to a gentle boil, add a bay leaf if desired, add prawns and cook 2–3 minutes until pink and opaque. Immediately transfer to an ice bath to stop cooking. If using pre-cooked prawns, thaw in refrigerator and pat dry. Peel (if not already peeled), leaving tails on or off per preference, and devein if necessary.

Rinse and chop lettuce

Rinse iceberg lettuce, shake dry, and thinly slice or shred to yield about 2 cups. Chill the lettuce in the refrigerator until ready to assemble.

Segment lemon

Cut 1 lemon in half. Reserve one half for juice (you will use 1 tablespoon) and slice the other half into 2 wedges for serving/garnish.

Mix sauce

In a bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 dashes hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust lemon, horseradish or hot sauce to balance sweet, tangy and spicy notes.

Chill sauce

Cover and refrigerate the sauce for at least 10 minutes to let flavors meld while you finish preparing the prawns and lettuce. Stir again before assembling.

Combine prawns with sauce

Reserve 2 tablespoons of the cocktail sauce for drizzling. Toss the cooked prawns gently with the remaining sauce until evenly coated. Do not overdress—prawns should be coated but not swimming in sauce.

Plate

Divide the shredded lettuce between two chilled serving glasses or small bowls (about 1 cup lettuce per serving). Arrange 6 sauced prawns over each bed of lettuce. Spoon the reserved 1 tablespoon sauce over the prawns or dot on top for presentation.

Garnish and serve

Sprinkle each serving with a light dusting of paprika and 1/2 tablespoon chopped parsley. Add a lemon wedge to each plate. Serve immediately so lettuce remains crisp and prawns chilled.