Some might say retro, but make this and you’ll have to admit it is a classic! This is not the authentic recipe, but it makes the best version we’ve come across so far by using Heinz salad cream and pink peppercorns. You can make the prawn mix up a few hours in advance and leave it in the fridge.
Wine Suggestion: pink with pink … you just have to! Tonight something different, the Les Prunes Blanc des Mandó from near Valencia. Quite possibly Spain’s best answer to a dry, savoury, Provençal rosé … and a useful 11.5% abv.
Prawn cocktail – serves 6
- 450g small cooked prawns (frozen ones work well but defrost thoroughly, drain well, and pat dry with kitchen paper)
- 200g salad cream
- 3 tbsp tomato ketchup
- 1 tbsp lemon juice
- a few drops of Tabasco
- little gem lettuces
- 1 tbsp pink peppercorns, crushed (or 2 tsp paprika if you don’t have the peppercorns)
Mix the salad cream, ketchup, lemon juice and Tabasco in a large bowl, then fold in the prawns.
Finely shred the lettuce and use to line individual bowls or a platter. Spoon the prawns over the top and scatter with the crushed peppercorns or paprika.
(Original recipe from Feast by Nigella Lawson, Chatto & Windus, 2004.)
Jono & Jules do food & wine 
Leave a Reply