Delia Smith Prawn Cocktail Recipe

Name: Delia Smith Prawn Cocktail Recipe
Prep time: 20 min
Ingredients: 400g cooked king prawns, peeled and deveined; 1 small lemon, zest and juice; Freshly ground black pepper; 200ml mayonnaise; 2 tbsp tomato ketchup; 1 tsp Worcestershire sauce; 1 tsp brandy (optional); Few drops Tabasco sauce; 1 tsp lemon juice; 1 small iceberg lettuce, shredded; Paprika, for dusting; Lemon wedges; Brown bread; Butter

This classic prawn cocktail is a timeless British starter, made famous in the 1970s and still loved today. Juicy prawns are coated in a creamy, tangy Marie Rose sauce and served over crisp lettuce for a fresh, satisfying bite. The texture is light yet indulgent, with a balance of sweetness, acidity, and gentle warmth. It is wonderfully simple to prepare and takes just 20 minutes from start to finish.

Ingredients

For the Prawns

400g cooked king prawns, peeled and deveined
1 small lemon, finely grated zest and juice
Freshly ground black pepper, to taste

For the Marie Rose Sauce

200ml good-quality mayonnaise
2 tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp brandy (optional)
A few drops Tabasco sauce
1 tsp fresh lemon juice

To Serve

1 small iceberg lettuce, finely shredded
Paprika, for dusting
Lemon wedges
Brown bread and butter

How to Make Delia Smith Prawn Cocktail

Prepare the prawns: Place the cooked prawns in a bowl. Add the lemon zest, a squeeze of lemon juice, and a little freshly ground black pepper. Toss gently to coat and set aside.
Make the Marie Rose sauce: In a separate bowl, mix together the mayonnaise, tomato ketchup, Worcestershire sauce, brandy if using, Tabasco, and lemon juice. Stir until smooth and taste to adjust seasoning.
Combine: Add the prawns to the sauce and fold together carefully so they are evenly coated without breaking.
Assemble: Divide the shredded lettuce between serving glasses or small bowls. Spoon the coated prawns neatly on top.
Finish and serve: Lightly dust with paprika and add a lemon wedge on the side. Chill for 10 to 15 minutes before serving for the best flavour.

Tips for the Best Prawn Cocktail

How do I prevent the sauce from becoming watery?

Make sure the prawns are thoroughly drained and patted dry before mixing. Excess moisture can thin the sauce.

Can I use frozen prawns?

Yes, but defrost them fully and drain well. Always check they are properly thawed and dry before using.

What lettuce works best?

Iceberg lettuce gives the traditional crisp texture, but little gem can also be used for a slightly sweeter flavour.

Can I make it in advance?

You can prepare the sauce and prawns a few hours ahead. Assemble just before serving to keep the lettuce crisp.

Serving Suggestions

Serve in chilled glasses for a classic presentation.
Pair with buttered brown bread.
Add sliced avocado for a modern twist.
Serve as a light starter before a roast dinner.

Storage

Room Temperature

Not suitable for leaving out. Serve immediately or keep chilled.

Refrigerator

Store covered in the fridge for up to 24 hours. Keep the lettuce separate if possible to maintain freshness.

Freezing

Not recommended, as the sauce may separate and the prawns can become watery once thawed.

Nutrition

Calories: 320 kcal
Carbohydrates: 6g
Protein: 24g
Fat: 22g
Saturated Fat: 3g
Sodium: 780mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Can I use small prawns instead of king prawns?

Yes, small cooked prawns work perfectly well. Use the same total weight and ensure they are well drained before mixing.

What can I use instead of brandy?

You can simply leave it out or add a small squeeze of extra lemon juice for brightness.

How long can prawn cocktail sit in the fridge before serving?

It is best served within 24 hours and kept well chilled at all times.

Can I make a lighter version of this recipe?

Yes, you can replace half the mayonnaise with Greek yogurt for a lighter but still creamy sauce.