Prawn Cocktail

200ml mayonnaise
2tbsp tomato ketchup
¼tsp cayenne pepper
Dash of Tabasco or Worcestershire sauce
Squeeze of lemon juice, to taste
Salt and freshly ground black pepper

mix everything together, stick it in the fridge for an hour before use.

Gordon Ramsay: how to make a prawn cocktail in 38 seconds (and 5 of those are the title sequence).
https://www.youtube.com/watch?v=rC1zu-HWWPs

Mayo , ketchup , Tabasco , lemon juice .

add a dollop of thick double cream into the mayonnaise

serve with a brown bun and butter


no pepper for me

same as johnizere ...we use to add tsp of horseradish sauce , then dusting cayenne on top before you serve.

Christmas time...finish with whirl of cream on top / tickle of caviar / hooked peeled prawn

I love prawns .but when I buy them I always moan that they don't taste like proper prawns .if they did taste like proper prawns I know I would love them alot more than I already love them .

I understand, Do wah, lots of things don't taste the same as in our day.  I love prawns and eat a lot of them, but they don't taste like they did, pollution I suppose and factory farming.

A prawn ring from Iceland tastes nothing like the real thing.

bag of prawn cocktail crisps might fix that do wah...

200ml mayonnaise
2tbsp tomato ketchup
¼tsp cayenne pepper
Dash of Tabasco or Worcestershire sauce
Squeeze of lemon juice, to taste
Salt and freshly ground black pepper

mix everything together, stick it in the fridge for an hour before use.

Winner! Used worcester sauce, no salt though and a quality mayo

Cheers all and thank you Jinizere. I Know,,, First world problems and all that...

Slightly exotic but the best I've had.....(Serves 4)

For the sauce:
8 tbsp good mayonnaise, preferably homemade
1 tbsp tomato ketchup
2 tsp Worcestershire sauce
Tabasco, to taste
2 tsp lemon juice
2 tsp brandy or medium sherry

300g shell-on North Atlantic prawns (about 110g peeled weight), raw if you can find them
100g brown shrimps
3 little gem lettuces
10cm piece of cucumber
1 avocado
2 tbsp lemon juice
Slim bunch of chives, finely chopped
Cayenne pepper, to top

As blackbarn says, must be Atlantic prawns, they taste of the sea, unlike those Far Eastern prawns, which taste of.....nothing.

johnizere - correct!!!!  People think a prawn is a prawn, but those little bu66ers from the north atlantic have the best flavour (well apart from our brown shrimps of course but these are expensive hence my slightly token amount which can be left out).  Also remember those big bu66ers are farmed in Vietnam and who knows where in uncertain conditions then flown halfway round the world to appear tasteless in the Prawn Cocktails of the ill-informed.

Been a long time since I have seen pint of shell-on prawns,buttered granary bread. wedge of lemon served in pubs. Was very popular in cornish and devon coast pubs

wife had half pint 2 weeks ago shells still on
not good result ! Lyme Regis £10,50

I think Tesco sell a decent sized bag of shell on Atlantic prawns for £4?

It would seem that we don't have Shrimps anymore, as they are now called Prawns!

Large Prawns are actually what Shrimps used to be....

Jumbo Prawns, aka Tiger Prawns, have never seen a Jumbo or a Tiger and are, in fact, just what regular Prawns once were!

Same thing with Wagon Wheels and Mars Bars!

What did a langoustine used to be?

I do like the texture of a large/jumbo prawn, but they have no taste.  The small ones tend to have more taste.

I have in the past mixed the two.

A nice prawn sandwich is one of life's pleasures.

yes I thought a prawn was a prawn I will only buy Atlantic prawns from now on .a couple of months ago I bought some prawns and they were uncooked prawns no one told me they cooked them .I thought they come straight from the sea.
I tried to eat them but could not they were terrible .make sure you get cooked prawns otherwise you will not eat them in a prawn cocktail

Jack - Langoustines are part of the Lobster family, although confusingly they are also known as Dublin Bay Prawns.

and Scampi, of course.   Did you know that the singular of scampi is scampo. Not that you'd ever order one

Thanks, Blackie.

Might need to try a lobster sandwich next.

I've never had a prawn cocktail in my life, is that wierd? I've had the flavoured crisps, so I kind of know what I'm (not) missing!

ffs JC - to think I wasted 10 minutes of my life arguing with you about food (Italian) - you made out you were some sort of culinary guru!

The people above suggesting Cayenne and/or Black pepper are heathens - Paprika is the necessary peppery ingredient.

Ahh The Management straight back in with a sad little troll attempt. I think everyone on this forum has his mark by now .. or should do.

Buy a bottle of Thousand Island, sprinkle a little Cayenne... Job done..


Starting to think i might be a peasant....

I always thought it should be some tomato puree rather than tomato ketchup.

But the quickest and easiest and possibly OK recipe is:
2/3rds Salad Cream, 1/3rd Tomato ketchup.


that's it.

Emitdeb .... too funny

Study - I like Salad Cream, but using it instead of Mayonnaise produces a sauce that is too vinegary - remember there is already vinegar in the Tomato Ketchup and there is loads more in Salad Cream.

Salad cream has much less fat, these days I prefer the taste of it, I go through periods where I stick it on everything. Sausages with salad cream, why not.

Salad cream. As the adverts say, it's got to be Heinz.
They also make a light version, and surprisingly (to me anyway), it's quite nice.
Back to Marie Rose sauce, The Management suggests paprika. Sounds right?

Although similar, the reason Cayenne Pepper is chosen over Paprika is that the latter is best when heated/cooked which is why it is so popular for soups and stews (Goulash etc).  Each to his own though.