Reminiscent of the 1970s, Mary Berry is keen to revive the “classic” prawn cocktail recipe, adding that “it deserves a comeback” in 2024.
Serving up to six people (if following the recipe exactly), it’s the perfect starter to whip up in as little as 10 minutes without causing too much fuss.
Super easy to make in no time, and refreshingly crisp and flavoursome, a prawn cocktail is a great appetiser to serve on a balmy evening.
Ideal for the spring and summer months, a prawn cocktail appetiser could be the best way to start a barbecue attended by family and friends.
Here’s how to make Mary’s prawn cocktail.
Prawn cocktail with avocado recipe
Ingredients:
- 300g cooked and peeled prawns, drained and dried
- Two ripe medium avocados
- Juice of one lemon
- 85g bag of mixed lettuce leaves
- Six large shell-on cooked king prawns
- One lemon cut into six wedges
- Salt and black pepper
Cocktail sauce:
- Eight tablespoons of light mayonnaise
- Four tablespoons of crème fraîche
- Six tablespoons of ketchup
- Two tablespoons of creamed horseradish
- One-and-a-half tablespoons of tomato purée
- Juice of half lemon
- A dash of sugar
Method
To make the sauce
Mix all the ingredients together in a bowl and season with salt and pepper. Stir in the peeled prawns. Peel the avocados and cut into small chunks, toss in the lemon juice and season with pepper.
Divide the lettuce between six glasses and arrange the avocado on top. Spoon the prawn mixture over the top and garnish each glass with a large prawn.
Serve with a small lemon wedge and brown bread and butter. Mary noted: “The sauce can be made up to three days ahead [of serving].”
As well as adding creme fraiche into prawn cocktail sauce, which may be a first for many people, another great addition to a barbecue is a side salad that people can enjoy alongside burgers, chicken, or another type of meat.
Antipasti orzo salad
Ingredients:
- 300g orzo pasta
- 120g sun-dried tomatoes
- 100g artichokes
- 80g jarred roasted peppers
- 100g olives, pitted
- Two tbsp capers, drained
- 400g tin chickpeas, drained and rinsed
- 100g Parmesan, coarsely grated
- Salt
- One bunch of parsley, finely chopped
Method
Cook the orzo in salted boiling water according to the packet instructions. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into chunks and add to a large serving bowl.
Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan. Add four tablespoons of oil from the jar of sun-dried tomatoes or artichokes.
Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. Add the pasta to the serving bowl and stir to combine, and stir through parsley.
