Takes 20 minutes
This recipe is based on the one Tim makes at home, although he eschews the traditional hot sauce, and likes his prawn cocktail with added sun-blush tomatoes. He uses a 50:50 mixture of Hellmann’s mayo and Heinz mayo, which he says gives a perfectly balanced, tart but creamy sauce.
Tim always buys the most sustainable prawns he can find. If you want large prawns, they generally come from warm waters and it’s harder to find sustainable options. Avoid big wild prawns and look for organically farmed prawns or those with the Aquaculture Stewardship logo (ASC) or that have been certified by the Marine Stewardship Council. Smaller wild or farmed prawns from cold-water fisheries in places like the North Atlantic are more likely to have been certified as sustainable – the Marine Conservation Society website has detailed advice about exactly which to buy.
You can find this recipe in the new Ginger Pig Christmas Book available to buy now
1. Whisk together the sauce ingredients, then taste and add more lemon juice or hot sauce if needed.
2. Arrange the lettuce, mango and cucumber in the bases of 6 large wine or stemmed cocktail glasses and spoon over half the sauce. 3. Arrange the peeled prawns on top, then spoon over the rest of the sauce – Tim’s advice is to be generous with it. Finish with a pinch of paprika and then serve.
• 2 Little Gem lettuces, shredded
• 6 heaped tablespoons diced mango
• 6 heaped tablespoons diced cucumber
• 450g (1lb) sustainably sourced cooked
• peeled prawns
• a pinch of paprika, to serve
For the Marie Rose sauce
• 275ml (9½fl oz) good-quality mayonnaise
• 3 tablespoons tomato ketchup
• 3 dashes of Worcestershire sauce
• 6 tablespoons double cream
• lemon juice, for squeezing
• Tabasco or other sour-spicy hot sauce, to taste