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Prawn cocktail

Neil Perry: Prawn cocktail

“Once you go to the effort of making cocktail sauce you’ll want to eat it with everything, not just prawns.” - Neil Perry

Neil Perry: Prawn cocktail

Serves 4
Cooking Time Prep time 15 mins
150 gm (about ¼)   iceberg lettuce, outer leaves and core removed, finely shredded
2   lemon wedges, plus extra to serve
2 tbsp   extra-virgin olive oil
16   large cooked king prawns, peeled, tails intact and intestinal tracts removed
Cocktail sauce
140 ml   thick good-quality mayonnaise
1 tbsp   tomato sauce
1 tsp   Worcestershire sauce
1 tsp   finely grated fresh horseradish
Pinch   of cayenne pepper
Dash   of Tabasco sauce


1 For sauce, combine ingredients and season to taste with sea salt and ground black pepper.
2 Divide lettuce among 4 plates, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns and serve with cocktail sauce and lemon wedges.


RECIPE Neil Perry PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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