Modern Prawn Cocktail
Modern prawn cocktail swaps the sweet pink sauce of the 1970s for a lighter mix of mayonnaise, Greek yoghurt, lime and a little cayenne, spooned over creamy avocado and crisp baby gem. There is no cooking, only cooked king prawns and about 15 minutes of chopping, so it works as a starter for two or a light lunch. Put it together just before you eat.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 2
- Per serving
- 520kcal
Keeping modern prawn cocktail fresh and cold
Buy cooked and peeled king prawns, chilled or frozen. Whichever you choose, pat them dry before they meet the sauce, because any water they hold ends up in the glass.
The sauce is a lighter take on Marie Rose. Mayonnaise and ketchup give the familiar pink, Greek yoghurt loosens it and takes the edge off the richness, and lime, Worcestershire sauce and cayenne add a bit of bite. Baby gem stays crunchy under a creamy dressing for far longer than soft round lettuce, which is why it works as the base here.
Modern prawn cocktail, step by step
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- Dry the prawns Tip the prawns onto kitchen paper and pat them dry. If they were frozen, defrost them overnight in the fridge first and drain well.
- Make the sauce Stir the mayonnaise, yoghurt, ketchup, Worcestershire sauce and cayenne together in a bowl until smooth and pink. Squeeze the juice of half the lime into a small bowl and stir 2 tsp of it into the sauce. Keep the rest of the juice for the avocado.
- Coat the prawns Fold the prawns into the sauce with a spoon until every one is coated, being careful not to break them up. Taste, and add a little black pepper if you like. Cooked prawns are already salty, so you will probably not need salt. Cover and keep in the fridge.
- Prepare the base Shred the baby gem into thin strips and divide it between the glasses. Halve the avocado, remove the stone and cut the flesh into 1cm cubes. Toss the cubes in the remaining lime juice, then spoon them over the lettuce.
- Assemble and serve Spoon the prawns and sauce on top of the avocado. Scatter over the chives, dust with a little more cayenne and set a lime wedge on the side of each glass. Serve straight away while everything is cold and crisp.
Serving and swaps
Serve it in glasses or small bowls as a starter, or double the quantities for a light lunch for two. A bowl of the layered ingredients also works for a buffet, but dress it at the last minute.
If you would like the same prawns and avocado in a lunchbox-friendly form, try a prawn wrap with avocado. For a bigger plate on a hot day, a summer salad with prawns makes a good partner. Crème fraîche can replace the Greek yoghurt, and a pinch of paprika works if you have no cayenne.
Common problems and fixes for Modern Prawn Cocktail
- The sauce turns watery.
- Wet prawns release liquid into the dressing. Pat them dry with kitchen paper, and drain defrosted prawns well before you fold them in.
- The avocado turns brown.
- Cut it last and toss the cubes in lime juice straight away. Do not assemble the glasses more than about 30 minutes before serving.
- The cocktail tastes flat.
- It usually needs acidity, not salt. Add another squeeze of lime or a pinch more cayenne, and taste again before you reach for the salt.
Frequently asked questions about Modern Prawn Cocktail
Can you make it ahead?
Partly. The sauce keeps for up to 2 days in a covered container in the fridge. Fold in the prawns, cut the avocado and layer the glasses no more than 30 minutes before serving, and keep them chilled until you eat.
Can I use frozen prawns?
Yes, as long as they are cooked frozen prawns. Defrost them overnight in the fridge, never on the worktop, then drain them and pat them dry.
What can I use instead of baby gem?
Rocket gives a peppery bite, and shredded Cos or iceberg gives more crunch. Any of them works as a base under the creamy sauce.
How is this different from a classic prawn cocktail?
The classic uses shredded iceberg and a sweet Marie Rose sauce of mayonnaise, ketchup and a splash of brandy. This one adds avocado, replaces some of the mayonnaise with yoghurt and sharpens the sauce with lime and cayenne.
How did you like the recipe?
4.6 / 5 · 58 ratings
