PrawnCocktail_recipe_nutrition_blog_1920x600px PrawnCocktail_recipe_nutrition_blog_750x930px


Looking for a summer recipe that's sure to delight seafood lovers all year round? This prawn cocktail recipe has amazing flavours and is super easy to make. 

If prawns aren’t to your liking, try these veggie rice paper rolls or perhaps these naughty but nice pumpkin and beef nachos.

Serves: 4


  • 20 raw king prawns
  • 8 baby cucumbers, cut lengthways into wedges
  • Lemon wedges, to serve
  • Sea salt and freshly ground black pepper

Cocktail sauce

  • 1 tbsp Worcestershire sauce
  • 250g mayonnaise
  • 90g tomato sauce
  • Sea salt and freshly ground black pepper


  1. For the cocktail sauce, combine all the ingredients in a bowl and mix well. Season. You can store the sauce in an airtight container in the fridge for up to a week.
  2. Cook the prawns in salted boiling water for 2-3 minutes, until pink and firm. Transfer to a bowl of ice-cold water to cool completely. Peel and devein, keeping tails intact. You can also keep the heads for presentation.
  3. Arrange the prawns, cucumber and lemon wedges on a platter, season with salt and pepper and serve with the cocktail sauce in a dipping bowl on the side.

Find loads of healthy and delicious recipes right here.

Recipe from Dinner in 5 by Pete Evans, published by Plum. Photography by William Meppem.

Rise to the Challenge banner tileRise to the Challenge