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The secret to a brilliant seafood cocktail is not only homemade mayonnaise (which is essential), but also chopping all the ingredients evenly and finely so it’s easy to eat.
12 large cooked tiger prawns, shelled
100g white crab meat
½ small cucumber, peeled and thinly sliced
12 baby plum tomatoes, quartered
1 little gem lettuce, finely shredded
1 avocado, finely diced
paprika, for sprinkling
2 heaped tbsp tomato ketchup
4 heaped tbsp homemade mayonnaise (see recipe overleaf)
1 vanilla pod, seeds scraped out
lemon juice, to taste
1 tsp brandy (optional)
• few drops Tabasco sauce
1. Mix all the ingredients for the cocktail sauce together; season and set aside.
2. Reserve 4 prawns to garnish, then chop the rest into bite-sized pieces. Mix the crab meat with 1 tbsp cocktail sauce. Assemble the remaining ingredients in 4 glasses or bowls, layering them up as you like, with a little cocktail sauce in between. Garnish each with a whole prawn and sprinkling of paprika.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in August 2014.