Classic Prawn Cocktail

A delicious dish that never gets old, pairs juicy Jumbo Prawns with a delicately spiced mayo – never fails to impress


  • 500g FishVish XXL Prawns
  • 3 teaspoons creamed radish (recipe below)
  • Tiny splash Tabasco sauce
  • 4 small lettuces, washed and trimmed
  • 5 heaped tablespoon mayonnaise
  • squeezed lemon juice
  • 4 table spoon snipped chives or 3 tablespoons finely chopped spring onion (green stem leaves only)
  • 2 tablespoon Worcestershire sauce
  • 5 tablespoon tomato ketchup (less sweet if possible)
  • 1 teaspoon paprika or 1/2 teaspoon red chili powder


  1. Thaw prawns completely and pat dry 
  2. Blanch the prawns in boiling water for 2 minutes or until they turn pink and immediately drain and transfer the prawns into an ice water bath until cool – IMPORTANT.
  3. Drain and dry thoroughly.
  4. Set aside 5 prawns with their tails. Remove the tails from the rest and chop into half.
  5. Lightly season the chopped prawns with salt and pepper.
  6. Keep the prawns in the refrigerator until required.
  7. Separate the lettuce leaves, wash them well and dry. 
  8. Use 5 glass bowls and line each with the leaves equally.
  9. Mix tomato ketchup, mayonnaise, creamed radish, Worcestershire sauce and Tabasco. Add lemon juice, paprika, chives and salt and pepper to taste and mix well to get a smooth consistency.
  10. Mix in the seasoned chopped prawns until well coated.
  11. Spoon equally into the 5 bowls. Sprinkle the top with a little paprika and chives. 
  12. Top each bowl with one whole prawn.
  13. Serve chilled.



  • 1 cup hung yogurt
  • 1/3 cup grated fresh radish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


    Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

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