An excellent prawn recipe, this Spanish style Prawn Cocktail serves four.

  • Serves: 2
  •  Preparation time: 10 mins
  •  Cooking time: 20 mins
  •  Difficulty: Easy


200g cooked peeled large prawns 

125g handpicked white crab meat

2 little gem lettuce (outer leaves discarded)

2 tomatoes (skinned, seeded & diced)

1 small carrot

1 tbsp aged balsamic vinegar

Pinch of smoked paprika

For Cocktail Dressing:

150g mayonnaise 

1 1/2 tbsp tomato ketchup

3 tbsp double cream

3/4 tbsp lemon juice

Pinch of salt

  1. For the cocktail dressing, put the mayonnaise, tomato ketchup, double cream, lemon juice and mix together well until smooth. Season to taste with salt.
  2. Separate the lettuce leaves, wash and dry well. Cut the carrot into 2 shorter pieces and finely shred on a mandolin or coarsely grate.
  3. Finely shred the lettuce leaves, mix with the carrot and divide between plates.
  4. Set aside 12 of the prawns and cut the remainder into slices 5mm thick.
  5. Stir them into the cocktail sauce with the crab meat and chopped tomatoes and spoon into the centre of the salad.
  6. Arrange whole prawns on top and drizzle balsamic vinegar over and add a sprinkle of smoked paprika.
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