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Neil Perry: Prawn cocktail

You'll need

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


  • 01
  • For sauce, combine ingredients and season to taste with sea salt and ground black pepper.
  • 02
  • 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.

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

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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