Prawn Cocktail with Bloody Mary Sauce

Prawn Cocktail with Bloody Mary Sauce

Prawn Cocktail with Bloody Mary Sauce

Serves 2

We love a prawn cocktail and if you’re on this recipe we’re sure you do too. Whenever we listen to Jessie Ware’s podcast Table Manners, it seems most guests choose a prawn cocktail as their started for their dessert island dinner. We couldn’t agree more.

Whilst you may be drawn to big tiger prawns in the supermarket, it is worth noting that cold water prawns (the little ones) are much more sustainable. Their soft texture also compliments the crunch of the salad.

We’ve given this British classic a bit of a twist by adding mango vodka into our sauce. This brings a great boozy kick to the entire dish and just like a regular bloody mary you can make this as spicy as you like.


For the sauce:

  • 4 tbsp good mayonnaise (if you’re feeling ambitious make your own)

  • 1/2 tbsp tomato ketchup

  • 1 tsp Worcestershire sauce

  • Tabasco, to taste

  • Lemon juice, to taste

  • 2 tsps Mango vodka (we added a little extra… it was the weekend)

For the salad

  • 200g prawns (we suggest king and raw if you can find them)

  • 1 little gem lettuces

  • 10 cherry tomatoes

  • ½ cucumber

  • 2 sticks of celery


  1. Put the mayonnaise in a bowl and whisk to loosen, then add the other ingredients and taste, adjust by adding more to your liking (we won’t judge the extra vodka).

  2. Place a celery stick upright in each of the glasses. Now prop them up like a drunk in a bar with the lettuce, tomatoes and cucumber and top with all the prawns apart from one if you want to do step 3, if not get a good dollop of sauce on top and you’re ready to go. 

  3. If you’re feeling fancy adorn your glass by placing a prawn on the edge and adding a slice of lemon. Drizzle over the sauce and enjoy your tasty cocktail.

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