Prawn Cocktail Recipe

Make the sauce

In a medium bowl combine 200 g mayonnaise and 60 g tomato ketchup. Whisk until smooth so you have a classic Marie-Rose base.

Stir in 30 ml double cream or crème fraîche to loosen and add gloss to the sauce.

Add 15 ml brandy, 30 ml fresh orange juice and 1 tsp orange zest. Mix thoroughly to incorporate the citrus and spirit.

Season the sauce with 1 tsp Worcestershire sauce, a dash of hot sauce, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust: if it needs more sweetness add a little extra ketchup or orange juice; for more acidity add a squeeze of lemon.

Cover and chill in the fridge for at least 20 minutes to allow the flavours to meld. Stir again before using.

Prepare salad and prawns

If prawns are not already cooked, poach briefly: bring a shallow pan of salted water with a slice of lemon to a simmer, add prawns and cook 1–2 minutes until opaque, then cool in iced water and drain. If using pre-cooked prawns, simply drain and pat dry.

Wash and spin the mixed salad leaves until dry. Place in a large bowl or divide between serving glasses or plates.

Halve the lemon and squeeze a little over the prawns and sliced avocado (if using) to prevent browning and add brightness.

Gently toss the prawns with a tablespoon of the chilled Mary-Rose sauce so they are lightly coated (reserve the rest of the sauce for serving). This gives the prawns some flavour without overwhelming the salad leaves.

Arrange a bed of salad leaves on each plate or into chilled cocktail glasses. If using cucumber, line the inside of glasses or place slices on plates first.

Place the dressed prawns on top of the leaves (or fan around the glass). Add sliced avocado alongside if using.

Spoon additional Mary-Rose sauce over the prawns or serve extra in a small ramekin on the side for guests to add as they like.

Sprinkle finely snipped chives over the top and dust lightly with 1/2 tsp paprika for colour. Add a lemon wedge to each plate or glass.

Serve immediately so the leaves remain crisp and the prawns chilled.