Tuesday, June 20, 2006

Prawn Cocktail Recipe

A bed of crisp iceberg lettuce is topped with diced tomato and avocado, cold cooked prawns and a creamy cocktail sauce. We prefer to use medium prawns in this recipe - they are more tender than large prawns and less annoying to peel than small ones.

Serves 4 as an entree.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

500g medium cooked prawns
A few leaves of iceberg lettuce
1 medium (about 155g) tomato
1 small avocado
Lemon slices, for serving

Prepare cocktail sauce (see recipe below). Cover and refrigerate.

Peel and devein prawns. We reserved four unpeeled prawns to garnish the cocktails. © exclusivelyfood.com.au

Finely shred lettuce leaves (you will need about 1 cup of loosely packed shredded lettuce). Divide lettuce between four serving glasses or dishes. Dice tomato and avocado and divide between glasses.

Arrange prawns on top of each salad and drizzle with cocktail sauce.

Decorate each cocktail with a slice of lemon and an unpeeled prawn, if desired. Serve immediately.

Cocktail Sauce Recipe
124g (1/2 cup) mayonnaise
45ml (2 tablespoons + 1 teaspoon) sweet chilli sauce
15ml (3 teaspoons) tomato sauce
15ml (3 teaspoons) lemon juice
15ml (3 teaspoons) gherkin relish

Combine all ingredients in a small bowl.
© www.exclusivelyfood.com.au


Blogger cakebaker_cakemaker said...

Hi Amanda & Debbie,
Just wanted to thank you for this recipe.
I had some fresh prawns and wanted a cocktail sauce recipe to go with them
I stumbled across your blog today just in time. I made your sauce recipe without the gherkin relish because at the last minute I found I didn't have any, but it was still very good.
Took me back to the 70's!!!!

Thanks again.
I must try some of your other recipes now that I've found you.

2/1/07 12:39 am  
Anonymous Anonymous said...

Hi can you tell me what brand of gherkin relish you used?

Thank you.

27/1/08 12:42 pm  
Blogger Amanda & Debbie said...

Hi Lochydc,

We use Masterfoods gherkin relish.

27/1/08 5:01 pm  
Anonymous Anonymous said...

Hi, I tried your receipe and added chopped corriander, mint, onion and capsicum. I also chopped up the prawns into small bite size pieces. It was really lovely. A lovely refreshing salad that we will definately have again and again. Thanks Monica

28/1/08 3:39 pm  
Anonymous Anonymous said...

hi amanda and debbie,
i would like to say that i abseloutly adore your site! your recipes are great! can i ask what gherkin relish is? and can you please specify what you mean by tomatoe sauce? can i use tomatoe paste?
thank you

11/7/08 10:34 am  
Blogger Amanda & Debbie said...

The gherkin relish that we use contains gherkins, sugar, water, starch, vinegar, salt and mustard seeds. We purchase it in a jar from the supermarket. Tomato sauce is also known as ketchup. Is ketchup available where you live?

15/7/08 8:37 pm  
Anonymous Anonymous said...

Hi, Just wondering if you could suggest another sauce that would go with your prawn cocktail, as I'm not too keen on mayonnaise or tomato sauce? Cheers

11/3/09 2:18 pm  
Blogger Amanda and Debbie said...

You could try using a creamy avocado or mango dressing, a vinaigrette, or a tomato and chilli jam/relish.

22/3/09 1:39 pm  
Anonymous Anonymous said...

Hi Amanda and Debbie,

I made the prawn cocktail without the use of Mayo and used an avacado dressing instead as you suggested (similar to a guacomole but slightly thinner - Margaret Fulton's avacado dressing). It was delicious. It was fresh and everyone loved it. Thank you very much for your help :)

19/8/09 8:26 am  
Anonymous Alison said...


Was looking for a good seafood/cocktail sauce recipe. Who thought it would be so hard.

I like the flavour of this one - especially the tang of the lemon.

Just in time for my cold seafood Christmas lunch!


P.S. Love your website. Whenever I 'Google'a recipe I always end up here!

23/12/09 6:07 pm  
Anonymous Natalie said...

This recipe is absolutely gorgeous. I made it today for my bf and my flatmate and they loved it. It was beautiful for a hot summer day. Thank you for sharing it :)

13/1/10 9:43 pm  

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