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    Bloody mary prawn cocktail rolls

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    Bloody mary prawn cocktail rolls

    A cocktail-inspired mix of fiery Tabasco, celery salt and vodka takes the ever-popular sandwich to heady new heights. For a picnic, separate the whole lettuce leaves rather than shredding, and take some napkins to catch inevitable drips.

    • Preparation time: 10 minutes

    Serves: 2


    2 tbsp tomato ketchup (we like Rubies in the Rubble)
    4 tbsp mayonnaise
    A squeeze lemon juice
    ΒΌ tsp celery salt
    A few drops Tabasco sauce
    A few drops Worcestershire sauce
    140g No.1 Cooked Madagascan Prawns
    2 Heston from Waitrose Brioche Burger Buns
    1 tsp vodka
    2 tsp salted butter, for spreading
    1 Cos lettuce heart, shredded1 stick celery, cut into thin 5cm lengths


    1. In a medium bowl, mix together the ketchup, mayonnaise, lemon juice, celery salt, Tabasco and Worcestershire sauces and a little ground black pepper. Stir in the prawns. Split open the buns, drizzle the vodka over one side of each, then butter them. Divide the lettuce and celery between the bottom halves, adding any celery leaves too. Top with the prawn mixture, then the bun lids.

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    Dial down: Pick up a pack of Heston from Waitrose Bloody Mary Prawn Cocktail, ready to pile into a sliced bun with some crisp lettuce and celery. 

    Level up: For a deeper flavour, cook the prawns from scratch. Heat 20g unsalted butter and 1 tbsp olive oil in a frying pan. Add 10 whole raw No.1 Madagascan tiger prawns with 1 chopped, fresh tomato, plus the celery salt, Tabasco and Worcestershire sauce as in the recipe above. Fry for a few minutes until the prawns turn pink and are cooked through. Once cool enough to handle, peel the prawns and mix with the ketchup, mayonnaise and lemon juice, adding the tomato from the pan.


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