Mary Berry Prawn Cocktail
Mary Berry’s Prawn Cocktail is a retro dish featuring fresh prawns tossed in a zesty Marie Rose sauce made with mayonnaise, ketchup, and a hint of Worcestershire sauce. It’s typically served over a bed of shredded lettuce and garnished with lemon wedges for a light, refreshing start to a meal. The combination of succulent prawns and tangy sauce makes it a crowd-pleaser and an enduring favorite.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4
- Category: Starter
- Method: No-cook
- Cuisine: British
Ingredients
- Cooked prawns (250g / 9 oz): Peeled and deveined, ready to be coated in sauce.
- Iceberg lettuce (half a head): Shredded finely for a crisp base.
- Mayonnaise (4 tbsp): Forms the creamy base of the Marie Rose sauce.
- Ketchup (2 tbsp): Adds sweetness and color to the sauce.
- Worcestershire sauce (1 tsp): For a touch of umami and depth.
- Lemon juice (1 tbsp): Freshly squeezed, to add brightness to the sauce.
- Paprika (a pinch): Adds a subtle smoky flavor.
- Salt and pepper: To taste, for seasoning.
- Lemon wedges: For garnish, to serve with the cocktail.
- Fresh parsley (a handful): Chopped, for garnish.
Instructions
- Prepare the lettuce: Shred the iceberg lettuce finely and divide it between individual serving glasses or a large serving bowl to create the base.
- Make the sauce: In a mixing bowl, combine the mayonnaise, ketchup, Worcestershire sauce, and lemon juice. Stir until smooth, then season with a pinch of paprika, salt, and pepper to taste.
- Coat the prawns: Add the prawns to the sauce and gently toss until they are fully coated.
- Assemble the cocktail: Place the prawns on top of the shredded lettuce in the serving glasses or bowl.
- Garnish and serve: Garnish with a sprinkle of chopped parsley and serve with lemon wedges on the side.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-prawn-cocktail/