Neil Perry: Prawn cocktail

AT A GLANCE

  • Serves 4 people

  • 150 gm (about ΒΌ) iceberg lettuce, outer leaves and core removed, finely shredded
  • 2 lemon wedges, plus extra to serve
  • 2 tbsp extra-virgin olive oil
  • 16 large cooked king prawns, peeled, tails intact and intestinal tracts removed
  •  
  • Cocktail sauce
  • 140 ml thick good-quality mayonnaise
  • 1 tbsp tomato sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp finely grated fresh horseradish
  • Pinch of cayenne pepper
  • Dash of Tabasco sauce
01   For sauce, combine ingredients and season to taste with sea salt and ground black pepper.
02   Divide lettuce among 4 plates, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns and serve with cocktail sauce and lemon wedges.

Recipe:

NEIL PERRY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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