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Image for Recipe - Posh Tiger Prawn Cocktail

Posh Tiger Prawn Cocktail

Image for Recipe - Posh Tiger Prawn Cocktail
  • Time preparation 10 minutes
  • Serve Serves 6

Prawn cocktail is a retro classic for very good reason - it’s delicious! Here we make it extra special with juicy tiger prawns, perfectly ripe avocado and a splash of sherry

Recipe and image courtesy of Waitrose & Partners
  • 200g pack Waitrose MSC North Atlantic Prawns, or similar
  • 140g tiger prawns 1 tbsp brandy or dry sherry (optional) 1 pack
  • 200g pack Waitrose 1 Madagascan Crevettes, or similar
  • 150g good quality mayonnaise (chilled)
  • 2 tbsps tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice 6 drops Tabasco (or to taste)
  • 6 drops Tabasco (or to taste)
  • 1 tbsp brandy or dry sherry (optional)
  • 1 pack 4 little gem hearts
  • ½ cucumber
  • 1 ripe avocado
  • 50g jar salmon caviar (optional)
  • Lemon wedges and buttered wholemeal bread, to serve

Pat the prawns and crevettes dry on kitchen paper.

Mix the mayonnaise, ketchup, Worcestershire sauce, lemon juice, Tabasco, brandy or sherry (if using) together then season.

Cut 3 of the gem hearts into thin wedges and shred the remaining one. Halve the cucumber lengthways and remove the seeds with a teaspoon, then cut into long diagonal slices. Remove the skin and stone from the avocado and slice the flesh.

Scatter the lettuce, cucumber and avocado over a large platter. Top with both the peeled prawns and drizzle with half the dressing.

Dot with spoonfuls of the salmon caviar (if using), crevettes and freshly ground black pepper. Serve with remaining dressing, lemon wedges and buttered wholemeal bread.

Ingredients

  • 200g pack Waitrose MSC North Atlantic Prawns, or similar
  • 140g tiger prawns 1 tbsp brandy or dry sherry (optional) 1 pack
  • 200g pack Waitrose 1 Madagascan Crevettes, or similar
  • 150g good quality mayonnaise (chilled)
  • 2 tbsps tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice 6 drops Tabasco (or to taste)
  • 6 drops Tabasco (or to taste)
  • 1 tbsp brandy or dry sherry (optional)
  • 1 pack 4 little gem hearts
  • ½ cucumber
  • 1 ripe avocado
  • 50g jar salmon caviar (optional)
  • Lemon wedges and buttered wholemeal bread, to serve

Method

Pat the prawns and crevettes dry on kitchen paper.

Mix the mayonnaise, ketchup, Worcestershire sauce, lemon juice, Tabasco, brandy or sherry (if using) together then season.

Cut 3 of the gem hearts into thin wedges and shred the remaining one. Halve the cucumber lengthways and remove the seeds with a teaspoon, then cut into long diagonal slices. Remove the skin and stone from the avocado and slice the flesh.

Scatter the lettuce, cucumber and avocado over a large platter. Top with both the peeled prawns and drizzle with half the dressing.

Dot with spoonfuls of the salmon caviar (if using), crevettes and freshly ground black pepper. Serve with remaining dressing, lemon wedges and buttered wholemeal bread.

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