Serve this prawn cocktail recipe for a simple starter, then check out our prawn toast, potted shrimp, prawn vol-au-vents and more Christmas starters.


  • egg yolk
  • 1 tbsp white wine vinegar
  • 1/2 tbsp English mustard
  • 250ml vegetable oil
  • 3 tbsp tomato ketchup
  • 1/2 tsp Worcestershire sauce
  • 1 tsp brandy
  • cayenne pepper
  • lemon juice
  • salt
  • 2 baby gem lettuces, shredded
  • 75g cooked peeled prawns
  •  to serve  lemon wedges and buttered brown bread


  • STEP 1

    Whisk together the egg yolk, white wine vinegar and english mustard in a large bowl using electric beaters. Slowly drizzle in the vegetable oil, whisking all the time, until all the oil is used up and you have a mayonnaise. Speed freaks can start with 250ml good bought mayo (try one made with organic eggs for best flavour).

  • STEP 2

    Stir into the mayo tomato ketchup, worcestershire sauce and brandy. Season with a little cayenne pepper, lemon juice and salt (add more ketchup for a sweeter sauce).
    Shred the baby gem lettuces and arrange in pretty glasses. Pile the cooked peeled prawns into each glass then generously spoon the cocktail sauce over. sprinkle with a little more cayenne pepper and serve with lemon wedges and buttered brown bread.


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