This Mary Berry Prawn Cocktail Sauce is a retro and creamy recipe, which calls for tangy Worcestershire sauce and a splash of Tabasco. It’s the definitive 70s starter, ready in about 15 minutes.
Mary Berry Prawn Cocktail Sauce Ingredients
For the Sauce
- 4 tbsp good quality mayonnaise (full-fat is best)
- 2 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- ½ tsp lemon juice
- Dash of Tabasco sauce
- Pinch of sugar (optional)
- Salt and freshly ground black pepper
For the Cocktail
- 400g (14oz) cooked peeled prawns (thawed if frozen)
- 1 little gem lettuce (or iceberg), shredded
- 1 lemon, cut into wedges
- Paprika or cayenne pepper, for dusting
- Thin slices of brown bread and butter, to serve
How To Make Mary Berry Prawn Cocktail Sauce
- Make the sauce: In a small bowl, mix the mayonnaise, tomato ketchup, Worcestershire sauce, and lemon juice together until smooth and pink.
- Seasoning: Add a dash of Tabasco for heat. Taste the sauce. Season with salt and pepper. If it tastes too sharp, add a tiny pinch of sugar to balance the acidity.
- Prep the prawns: Ensure the prawns are thoroughly defrosted (if frozen) and patted very dry with kitchen paper. If they are wet, they will dilute the rich sauce.
- Combine: Add the prawns to the sauce and stir well until every prawn is coated in the pink dressing. (Alternatively, you can layer the dry prawns on the lettuce and spoon the sauce over the top for a different presentation).
- Assemble: Shred the lettuce finely. Divide the lettuce among 4 glass serving dishes or coupes. Pile the prawn mixture generously on top of the lettuce.
- Garnish: Dust the top of each cocktail with a little paprika or cayenne pepper. Place a lemon wedge on the side of the glass. Serve immediately with brown bread and butter.
Recipe Tips
- Prawn quality: Use the best quality prawns you can afford. Large North Atlantic prawns have the best flavor for this dish. King prawns can be used but are less traditional for a classic cocktail.
- Sauce ratio: The sauce should coat the prawns luxuriously but not drown them. You can adjust the mayo/ketchup ratio to suit your taste (more ketchup for sweetness, more mayo for creaminess).
- Lettuce choice: Little Gem or Iceberg lettuce is traditional because it stays crisp. Soft lettuces like spinach will wilt under the weight of the sauce.
- Avocado twist: Mary sometimes adds diced avocado to the prawn mixture for a “Prawn and Avocado Cocktail,” which adds a lovely creaminess.
What To Serve With Mary Berry Prawn Cocktail Sauce
This starter needs simple, classic accompaniments.
- Brown Bread: Thinly sliced and buttered triangles.
- Lemon Wedges: Essential for a fresh squeeze of acid.
- Cucumber: Slices of cucumber can add extra crunch to the salad base.
- White Wine: A dry Riesling or Pinot Grigio cuts the richness.
How To Store Mary Berry Prawn Cocktail Sauce
- Refrigerate: The sauce itself can be made 3 days in advance. Once the prawns are added, it should be eaten within 24 hours.
- Freeze: Do not freeze the sauce or the assembled dish.
Mary Berry Prawn Cocktail Sauce Nutrition Facts
- Calories: 180kcal
- Protein: 15g
- Carbohydrates: 4g
- Fat: 12g
- Saturates: 2g
- Sugar: 3g
- Salt: 1.2g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use salad cream?
Some traditional recipes use salad cream instead of mayonnaise for a tangier bite. Mary prefers mayonnaise, but you can use a mix of both if you prefer that retro zing.
Is this gluten-free?
Yes, the prawn cocktail itself is gluten-free (check your Worcestershire sauce). Serve with gluten-free bread to keep the meal compliant.
Can I add brandy?
Yes, adding 1 teaspoon of brandy to the sauce gives it a sophisticated “restaurant style” depth of flavor.
Try More Recipes:
Mary Berry Prawn Cocktail Sauce Recipe
Description
The iconic British starter featuring succulent prawns coated in a creamy, tangy Marie Rose sauce, served on a bed of crisp lettuce.
Ingredients
Instructions
- Whisk mayonnaise, ketchup, Worcestershire sauce, lemon, and Tabasco.
- Season to taste.
- Dry prawns thoroughly.
- Mix prawns into the sauce.
- Place shredded lettuce in glasses.
- Top with prawn mixture.
- Dust with paprika and serve with lemon.
Notes
- Ensuring the prawns are bone-dry before mixing them with the sauce is the single most important step to prevent the cocktail from becoming watery and unappetizing at the bottom of the glass.
- Shredding the lettuce finely allows it to mix slightly with the sauce as you eat, ensuring every mouthful has crunch, creaminess, and seafood.
- Serving in glass dishes is traditional not just for aesthetics but because it allows you to see the layers of green lettuce and pink prawns.
Mary Berry Prawn Cocktail Sauce Recipe
