Prawn Cocktail


How To Create The Dish

  1. Put the prawns into a bowl.
  2. Finely shred the lettuce.
  3. Make a vinaigrette with the Dijon mustard, white wine vinegar and olive oil. Season with salt and pepper.
  4. Make the sauce by mixing the mayonnaise with the tomato ketchup and double cream, then stir in the brandy, horseradish, lemon juice and Tabasco. Check the seasoning.
  5. Mix the prawns with 1 tbsp of the sauce and 1 tbsp of the vinaigrette.
  6. Mix the shredded lettuce with the cucumber and diced avocado, add the remaining vinaigrette and season.
  7. Put the lettuce into four glasses, with the prawns on top. Cover lightly with the rest of the sauce.
  8. Mix the tomatoes, shallot and chives, sprinkle over the sauce and serve.

Recipe by Brian Turner from his book 'A Taste of Summer'


Prep time:

Cook time:

Serves: 4

  • 350g shelled prawns

  • 1 little gem lettuce

  • 1tbsp Dijon mustard

  • 1tbsp white wine vinegar

  • 4tbsp olive oil

  • Salt & freshly ground black pepper

  • 6tbsp mayonnaise

  • 2tbsp good tomato ketchup

  • 1tbsp double cream

  • 1tsp brandy

  • 1tsp creamed horseradish

  • Juice of ½ lemon

  • 4 drops Tabasco sauce

  • 2 tbsp finely chopped cucumber

  • 1 avocado, diced

  • 2 tomatoes, seeded and finely diced

  • 1 shallot, peeled and finely chopped

  • 1tbsp chopped fresh chives