James Martin Prawn Cocktail​

James Martin’s Prawn Cocktail is the definitive return of the 1970s classic. James is a huge defender of this retro starter, arguing that when made with fresh, high-quality ingredients and a proper homemade sauce, it beats almost any modern appetizer. He elevates this dish by ditching the watery supermarket tubs and focusing on a punchy, homemade Marie Rose sauce spiked with brandy and Tabasco, served over crisp iceberg lettuce and the freshest shellfish available. It’s simple, nostalgic, and undeniably delicious.

Try More Recipes:

• James Martin Prawn Toast​
• James Martin Paella​
• James Martin Blackened Cod​

Why You Will Love This Prawn Cocktail​ Recipe:

• The Real Marie Rose: This isn’t just mayonnaise and ketchup. James adds Worcestershire sauce, lemon, and a splash of cognac for a sauce that has depth and kick.
• Texture Contrast: The crunch of cold iceberg lettuce against the soft, sweet prawns and creamy sauce is a textural masterpiece.
• Zero Cooking: It requires absolutely no heat, making it the perfect stress-free starter for a dinner party.
• Customizable Luxury: You can use standard North Atlantic prawns for a classic feel, or upgrade to tiger prawns or lobster chunks for a special occasion.

James Martin Prawn Cocktail Ingredients

• 400g Cooked Prawns: Peeled (King prawns or North Atlantic prawns).
• 1 Iceberg Lettuce
• 1 Cucumber
• 1 Ripe Avocado: (Optional)
• For the Marie Rose Sauce:
  • 4 tbsp Good Quality Mayonnaise
  • 2 tbsp Tomato Ketchup
  • 1 tsp Worcestershire Sauce
  • 1 tsp Brandy or Cognac
  • 2-3 drops Tabasco Sauce
  • 1 Lemon
• Garnish: Paprika or Cayenne pepper, fresh chives, lemon wedges.

How To Make James Martin Prawn Cocktail

1. Prep the Prawns: If using frozen prawns, defrost them thoroughly. Crucial Step: Lay the prawns on kitchen paper and pat them completely dry. If they are wet, the sauce will slide off and become watery.
2. Make the Marie Rose Sauce: In a mixing bowl, combine the mayonnaise, ketchup, Worcestershire sauce, brandy, Tabasco, and a squeeze of fresh lemon juice. Whisk until smooth and pink. Taste and adjust—add more Tabasco for heat or lemon for acidity.
3. Prepare the Salad: Shred the iceberg lettuce finely. If using cucumber and avocado, prep them now.
4. Dress the Prawns (Method A): James often prefers to mix the prawns directly into the sauce so every piece is coated. Reserve a few large prawns for the top if you like.
5. Assembly: Take 4 glass bowls or martini glasses (for that retro vibe). Place a generous handful of shredded lettuce (and cucumber/avocado if using) at the bottom.
6. Top: Spoon the sauce-coated prawns generously over the lettuce bed.
7. Finish: Dust the top with a pinch of paprika or cayenne pepper. Sprinkle with chopped chives and hook a lemon wedge onto the side of the glass.

Recipe Tips

• Chilled is Best: This dish relies on temperature. Ensure your prawns and lettuce are fridge-cold before assembling. You can even chill the glasses.
• The Lettuce: Don’t chop the lettuce too far in advance, or the edges will turn brown (oxidize). Shred it just before serving.
• Sauce Consistency: If the sauce is too thick, loosen it with a tiny drop of water or extra lemon juice. It should coat the spoon, not stand up like stiff peaks.
• Bread is Essential: Prawn cocktail is technically a salad, but it must be served with buttered brown bread to make it a meal.

What To Serve With Prawn Cocktail?

The only correct accompaniment is thinly sliced brown bread and salted butter (or soda bread). It’s also traditionally followed by a classic main like Steak Diane or Roast Beef for a full retro menu.

How To Store Leftovers Prawn Cocktail?

• Fridge: Ideally, store the sauce and prawns separately. Mixed prawn cocktail can be stored in an airtight container for 24 hours. After that, the lemon juice in the sauce may start to break down the texture of the prawns.
• Freezer: Do not freeze this dish. Mayonnaise splits when frozen, and lettuce turns to mush.

Do Not Heat: Prawn Cocktail is a cold starter. If you have leftovers in the fridge, give them a gentle stir to redistribute the sauce and serve immediately.

FAQs

Try More Recipes:

• James Martin Cod And Chorizo​
• James Martin Beer Batter
• James Martin Lobster Thermidor

Prawn Cocktail Nutrition Facts (Per serving, without bread)

• Calories: ~220 kcal
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 180mg
• Sodium: 600mg
• Total Carbohydrate: 6g
• Protein: 18g

James Martin Prawn Cocktail​

Recipe by Ella ThompsonCourse: Starter, Sides, AppetizersCuisine: British, Retro, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

220

kcal

James Martin’s Prawn Cocktail is a timeless classic brought up to date with fresh ingredients. Crisp iceberg lettuce is topped with juicy prawns coated in a zesty, homemade Marie Rose sauce spiked with brandy and Tabasco.

Ingredients

• 400g Cooked Prawns: Peeled (King prawns or North Atlantic prawns).

• 1 Iceberg Lettuce

• 1 Cucumber

• 1 Ripe Avocado: (Optional)

• For the Marie Rose Sauce:

• 4 tbsp Good Quality Mayonnaise

• 2 tbsp Tomato Ketchup

• 1 tsp Worcestershire Sauce

• 1 tsp Brandy or Cognac

• 2-3 drops Tabasco Sauce

• 1 Lemon

• Garnish: Paprika or Cayenne pepper, fresh chives, lemon wedges.

Directions

• Prep the Prawns: If using frozen prawns, defrost them thoroughly. Crucial Step: Lay the prawns on kitchen paper and pat them completely dry. If they are wet, the sauce will slide off and become watery.
• Make the Marie Rose Sauce: In a mixing bowl, combine the mayonnaise, ketchup, Worcestershire sauce, brandy, Tabasco, and a squeeze of fresh lemon juice. Whisk until smooth and pink. Taste and adjust—add more Tabasco for heat or lemon for acidity.
• Prepare the Salad: Shred the iceberg lettuce finely. If using cucumber and avocado, prep them now.
• Dress the Prawns (Method A): James often prefers to mix the prawns directly into the sauce so every piece is coated. Reserve a few large prawns for the top if you like.
• Assembly: Take 4 glass bowls or martini glasses (for that retro vibe). Place a generous handful of shredded lettuce (and cucumber/avocado if using) at the bottom.
• Top: Spoon the sauce-coated prawns generously over the lettuce bed.
• Finish: Dust the top with a pinch of paprika or cayenne pepper. Sprinkle with chopped chives and hook a lemon wedge onto the side of the glass.

Notes

• Chilled is Best: This dish relies on temperature. Ensure your prawns and lettuce are fridge-cold before assembling. You can even chill the glasses.
  The Lettuce: Don’t chop the lettuce too far in advance, or the edges will turn brown (oxidize). Shred it just before serving.
  Sauce Consistency: If the sauce is too thick, loosen it with a tiny drop of water or extra lemon juice. It should coat the spoon, not stand up like stiff peaks.
  Bread is Essential: Prawn cocktail is technically a salad, but it must be served with buttered brown bread to make it a meal.