Chefs' Recipes

Neil Perry: Prawn cocktail

Australian Gourmet Traveller recipe for prawn cocktail by Neil Perry

By Neil Perry
  • 15 mins preparation
  • Serves 4
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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


  • 150 gm iceberg lettuce, outer leaves and core removed, finely shredded (about ¼)
  • 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.
  • undefined: Neil Perry