Prawn Cocktail

You Will Need

  • 400g large or jumbo prawns, cooked
  • 1/2 cucumber, chopped
  • 2 ripe avocados
  • 1 lemon
  • 35g of pea shoots (roughly half a bag)
  • 1 punnet of salad cress
  • 6 tbsp mayonnaise
  • 3 tbsp crème fraîche
  • 3 tbsp tomato ketchup
  • 1 tsp tomato purée
  • A dash of Worcester sauce
  • A pinch of freshly ground black pepper and salt


Nothing beats a traditional prawn cocktail, except when you add pea shoots! Our recipe includes the usual suspects, juicy prawns and a tangy Marie Rose sauce, with an added crunch of crispy, peppery pea shoots and salad cress. A beloved starter with a modern twist.


  1. Quarter the cucumber lengthways and cut each quarter into roughly 1cm chunks.
  2. Cut the avocado into chunks and squeeze over the juice of half the lemon.
  3. Divide the pea shoots, snipped salad cress, avocado and cucumber evenly between four glass bowls. Arrange the prawns on top.
  4. Mix all the sauce ingredients together and the juice of the remaining lemon. Season to taste with lemon juice, sea salt and cracked black pepper.
  5. Spoon the sauce over the prawns. Dust the top with a little paprika and serve immediately.

Prep time: minutes
Serves: 4
Difficulty: Easy