Delia Smith Prawn Cocktail Recipe

This definitive Delia Smith Prawn Cocktail Recipe elevates the retro classic by insisting on large, shell-on prawns dry-fried to vibrant pink perfection. Served atop a bed of shredded Cos lettuce, peppery rocket, and diced avocado, the prawns are draped in a piquant, homemade Marie Rose sauce spiked with Tabasco and Worcestershire. It is the ultimate sophisticated starter, proving that when made with fresh ingredients, this nostalgic dish is timelessly delicious.

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Delia Smith Prawn Cocktail Ingredients

The Seafood & Salad:

• 2 lb (900 g) Large Prawns: In their shells (raw or cooked). Cooking them yourself offers superior texture and flavor.
• 1 Crisp-hearted Lettuce: Such as Cos or Little Gem, for the essential crunch.
• 1 oz (25 g) Rocket Leaves: Adds a modern peppery bite.
• 1 Ripe Avocado: Firm but yielding; adds a creamy textural contrast.
• Garnish: 1 whole Lime (cut into wedges) and Cayenne Pepper for dusting.

The Cocktail Sauce (Marie Rose):

• 1 quantity Mayonnaise: Homemade is best, but a high-quality jarred mayo works.
• 2 tablespoons Tomato Ketchup: Provides the pink hue and sweetness; organic is preferred.
• 1 dessertspoon Worcestershire Sauce: For savory depth.
• 1 dessertspoon Lime Juice: Cuts through the richness.
• A few drops Tabasco Sauce: Essential heat.

How To Make Delia Smith Prawn Cocktail

1. Prep the Prawns: If using raw prawns, heat a large solid frying pan or wok. Dry-fry the prawns in their shells for 4–5 minutes until they turn from grey to a vibrant pink. If using frozen, defrost thoroughly first.
2. Peel and Devein: Once cool enough to handle, reserve 6 impressive-looking prawns in their shells for garnish. Peel the rest. Use a small sharp knife to make a shallow cut along the back of each peeled prawn and pull out the black thread (digestive tract). Chill the peeled prawns in the fridge until needed.
3. Mix the Sauce: In a bowl, combine the mayonnaise, tomato ketchup, Worcestershire sauce, lime juice, and Tabasco. Stir well. Taste and adjust the seasoning—add more Tabasco if you like a kick. Cover and refrigerate.
4. Prepare the Salad Base: Just before serving, shred the lettuce and rocket fairly finely. Divide the greens among 6 stemmed glasses or small bowls.
5. Add Avocado: Peel and chop the avocado into small dice. Scatter the cubes into the glasses among the lettuce leaves.
6. Assemble: Pile the chilled, peeled prawns generously on top of the greenery. Spoon the pink cocktail sauce over the prawns.
7. Garnish and Serve: Dust the top with a pinch of cayenne pepper. Hook one reserved unpeeled prawn onto the rim of each glass and add a lime wedge. Serve immediately with brown bread and butter.

Recipe Tips

• Dry-Frying Secret: Cooking prawns in their shells without oil (“dry-frying”) concentrates their flavor and prevents them from becoming greasy or watery. The shell acts as a steamer, keeping the meat juicy.
• Avocado Timing: Don’t chop the avocado until the very last minute to prevent browning. If you must prep ahead, toss the avocado cubes in a little lime juice to keep them green.
• Sauce Balance: The sauce should be a pale pink. If it’s too red, you’ve added too much ketchup; add more mayo. If it lacks depth, add a splash more Worcestershire.
• Glassware: Serving this in a stemmed glass isn’t just retro affectation; it keeps the cold ingredients away from warm hands, maintaining the crisp temperature of the salad.

What To Serve With Prawn Cocktail

• Brown Bread and Butter: Thinly sliced, buttered brown bread (or soda bread) is the non-negotiable partner.
• Lemon Water: Offer a finger bowl if serving shell-on garnishes.
• Dry Riesling: The acidity pairs perfectly with the rich sauce and sweet seafood.
• Melba Toast: For a crunchier alternative to soft bread.

How To Store Prawn Cocktail

• Refrigerate: The components can be prepped ahead, but assemble right before serving. The sauce keeps for 3 days. The cooked prawns keep for 2 days.
• Do Not Freeze: Neither the lettuce, avocado, nor the mayonnaise-based sauce freezes well. Consume fresh.

Delia Smith Prawn Cocktail Nutrition Facts

• Calories: 320 kcal
• Fat: 22g
• Carbohydrates: 8g
• Protein: 24g
• Cholesterol: 180mg

Nutrition information is estimated per serving.

FAQs

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