Prawn cocktail

This crowd-pleasing retro classic, a favourite of comedian Ross Noble, comes together in a matter of minutes — sweet prawns, crisp lettuce and a creamy, horseradish-spiked sauce.

Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• ¼ iceberg lettuce
• 1 Lebanese cucumber, peeled and small diced
• 1 sprig dill, fronds picked
• 1 baby cos, small heart leaves picked and washed
• 200 g cooked medium prawns, head and body peeled, tails remaining

For the Marie Rose sauce

• 3 tbsp mayonnaise
• 2 tbsp tomato sauce
• 1 tsp grated horseradish
• 1 tbsp lemon juice
• Tabasco sauce, to taste
• Dash of Worcestershire sauce
• Salt and white pepper, to taste

Instructions

1. Mix sauce ingredients together and set aside.
2. Very thinly slice iceberg lettuce then place in the bottom of a serving glass, top with a spoonful of Marie Rose sauce.
3. Garnish the sauce with cucumber, dill and two small cos leaves, and hang the prawns over the side of the glass to serve.

Watch how to make this recipe on Memory Bites with Matt Moran.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.