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Rockmelon, lime and poppy-seed prawn cocktails

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

By Alice Storey
  • 25 mins preparation plus chilling
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Rockmelon, lime and poppy-seed prawn cocktails
This is an updated twist on the old but unbeatable, prawn cocktail. All the elements can be prepared ahead and assembled just before serving - be sure to serve it super-chilled.


  • ¼ ripe rockmelon, peeled and thinly sliced on a mandolin
  • Juice and finely grated rind of 1 lime, plus wedges to serve
  • 2 tsp extra-virgin olive oil
  • ¼ iceberg lettuce, cut into 6 wedges
  • 18 cooked prawns, peeled, deveined, tails intact
  • Poppy seeds and torn mint, to serve
Cocktail dressing
  • 150 gm (½ cup) mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tbsp crème fraîche
  • 1 tsp Worcestershire sauce
  • 1 tsp finely grated horseradish
  • Tabasco, to taste
  • 1 tsp lime juice


  • 1
    For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
  • 2
    Combine rockmelon and lime juice and rind in a bowl, season to taste and refrigerate to chill (2-3 hours). Add olive oil and toss gently.
  • 3
    Divide lettuce and melon among bowls, top with prawns, drizzle with dressing, scatter with poppy seeds and mint, and serve with lime wedges.


Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen