Prawn cocktail
Serves: 4, as a starter
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Prawn cocktail
This version of the classic seafood dish has been designed around a barbecue – with grilled prawns and seared Little Gem lettuce
Serves: 4, as a starter
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
286Kcal
Fat
22gr
Saturates
2gr
Carbs
9gr
Sugars
9gr
Fibre
2gr
Protein
12gr
Salt
1.8gr
Frankie van Loo
Frankie is the executive chef at Applebee's in London's Borough Market, a family-run independent restaurant renowned for its seafood.
See more of Frankie van Loo’s recipes
Frankie van Loo
Frankie is the executive chef at Applebee's in London's Borough Market, a family-run independent restaurant renowned for its seafood.
See more of Frankie van Loo’s recipes
Ingredients
For the Marie Rose sauce
- 100g mayonnaise
- 100g tomato ketchup
- 3 dashes Tabasco
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce (or Henderson’s relish if gluten-free)
- zest and juice of ½ lemon
For the prawn cocktail
- 100g radishes, thinly sliced
- 2 heads Little Gem lettuce
- 1 tbsp olive oil
- 24 frozen large raw king prawns, defrosted
- 1 lemon, ½ juiced, ½ cut into wedges, to serve
- ½ x 20g pack dill, fronds picked
- pinch of cayenne pepper
Step by step
- Whisk together all of the ingredients for the Marie Rose sauce, season to taste and set aside. Transfer the radishes to a bowl of iced water to keep them crisp.
- Cut each lettuce in half lengthways, keeping the root intact to hold the lettuce together. Heat a griddle pan over a high heat (or preheat a barbecue). Drizzle the lettuce halves with the oil and grill, cut-side down, for 1-2 minutes or until lightly charred. Set aside. Grill the prawns for 1 minute on each side, or until pink and cooked through. Remove from the pan or barbecue, then season with salt and the lemon juice.
- Divide the lettuce and prawns among small shallow bowls. Spoon over the Marie Rose sauce and top with the radishes, dill and a sprinkle of cayenne. Finish with a wedge of lemon to squeeze over.
