Mason’s Prawn Cocktail Recipe

Poach the prawns

Fill a medium saucepan with enough water to cover the prawns (about 1.2–1.5 liters). Add 1/2 tsp of the sea salt and a squeeze of half the lemon. Bring to a gentle simmer. Add prawns and cook just until they turn pink and curl (about 2–3 minutes). Do not overcook. Drain in a colander and immediately transfer to an ice bath or run under cold water to stop cooking. Drain well and pat dry with paper towel.

Reserve 2–3 tablespoons of the cooked prawns (chopped roughly) to fold into the Marie Rose sauce if you like small prawn pieces in the dressing. Place the remaining prawns in a bowl and season lightly with the remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Squeeze the remaining lemon half over the prawns and toss gently.

Arrange the mixed salad leaves on chilled serving glasses or a serving platter in even portions. Divide the seasoned prawns on top of the leaves, leaving room for sauce and toasted bread.

In a medium bowl combine mayonnaise (3/4 cup) and ketchup (1/4 cup). Stir until smooth and evenly pink.

Add Worcestershire sauce (1 tsp), lemon juice (1 tbsp), hot sauce (1/4 tsp), smoked paprika (1/2 tsp), salt (1/4 tsp) and black pepper (1/4 tsp). Mix well, taste and adjust seasoning. If you reserved chopped prawns earlier, fold them into the sauce now for texture.

If you prefer a silkier, lighter sauce, fold in the double cream or crème fraîche (2 tbsp). Chill the sauce for at least 10 minutes to let the flavors marry.

Spoon or pipe a generous portion of Marie Rose sauce over the prawns on each serving. Reserve a little sauce per plate for extra dipping if desired.

Preheat a grill or heavy skillet (griddle) to medium-high. Brush both sides of each bread slice lightly with olive oil and spread a thin layer of softened butter (about 1/2 tbsp per slice) on one side.

Toast the bread under the grill or in the skillet until golden and crisp, 1–2 minutes per side depending on heat. Transfer to a board and cut each slice into triangles or fingers.

Brush the warm toast lightly with any remaining butter, sprinkle a pinch of paprika over each piece and scatter snipped chives on top.

Serve the prawn cocktail with the toasted bread on the side so diners can spoon prawns and sauce onto toast, or lean toast pieces into the glasses/plates as a crisp accompaniment.