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Prawn Cocktail


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Ready In : 10m

These are enjoying a revival from the 70s, try with a Steak Diane if you want to go retro!


  • 2 baby cos lettuce hearts, quartered
  • 2 avocados, halved and thinly sliced
  • 12 large cooked king prawns, peeled and tails intact
  • lemon wedges for serving
  • 2 egg yolks
  • 1 teaspoon(s) Dijon mustard
  • 1 tablespoon(s) white wine vinegar
  • 140 mL light olive oil
  • 1 tablespoon(s) pouting cream, whisked to soft peaks
  • 2 tablespoon(s) tomato sauce, or to taste
  • 2 teaspoon(s) Worcestershire sauce
  • 1 teaspoon(s) brandy, or to taste
  • 8 dash(es) Tabasco, or to taste


Step 1

For cocktail sauce, process yolks, mustard and vinegar in a small food processor until frothy (1-2 minutes), slowly add oil in a thin continuous stream until incorporated. Transfer to a bowl, add remaining ingredients, stir to combine, season to taste and refrigerate until required. Makes 310ml.

Step 2

Arrange cos lettuce and avocado in glasses. Divide prawns between glasses, drizzle over cocktail sauce (you may have some remaining) and serve with lemon wedges.

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