• 250 g lighter mayonnaise
  • 4 tbsp fresh British double cream
  • 2 tbsp tomato ketchup
  • Few drop of Tabasco (or a pinch of cayenne pepper)
  • Juice of 1 lemon
  • 10 g fresh tarragon, washed and finely chopped
  • 660 g responsibly sourced cold water prawns
  • 1 cos lettuce, leaved separated, washed and shredded
  • Extra pinch of cayenne pepper to serve


  1. 1

    In a small bowl, mix together the mayonnaise, double cream and ketchup until mixed. Add a few drops of Tabasco or a pinch of cayenne pepper.

  2. 2

    Stir in the lemon juice and tarragon until well combined. Season to taste with freshly ground black pepper.

  3. 3

    Stir in the prawns, reserving 4 to garnish.

  4. 4

    Divide the shredded lettuce between glass dishes. Top with the prawn cocktail mixture and garnish each with a prawn and a pinch of cayenne pepper.

Nutritional Details

Each serving provides
  • Energy 1034kj 247kcal 12%
  • Fat 17.5g 25%
  • Saturates 4.7g 24%
  • Sugars 3.0g 3%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

4.9g carbohydrate 1.6g fibre 16.5g protein

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