Grilled Prawn Cocktail

Matt Larcombe

Matt Larcombe

18th April 2017
Matt Larcombe

Grilled Prawn Cocktail

Here is the recipe for our Grilled Prawn Cocktail from The Crown at Bray. We grill the prawns using Heston Blumenthal's new barbecue range with Everdure.


  • For the Marie Rose sauce:
  • 110g Tomato ketchup
  • 100g Mayonnaise
  • ¼ tsp Cayenne pepper
  • 12 drops Worcestershire sauce
  • 10g Lemon juice
  • Salt and freshly ground black pepper
  • 5g vanilla paste
  • To finish:
  • 16 large Prawns, peeled and cleaned
  • 160g Marie Rose sauce
  • 1 Avocado
  • 4 Heads little gem lettuce
  • 20g Extra Virgin Olive oil
  • Lemon juice


To make the sauce, combine the tomato ketchup, mayonnaise, cayenne pepper, Worcestershire sauce and lemon juice in a bowl.
Add the vanilla paste and season with salt and pepper. Mix thoroughly.
Chargrill the prawns pieces on a preheated bbq making sure to get char marks on all sides and cooked through.
Peel and de-stone the avocado and chop into medium dices.
Shred some little gem lettuce.
Cut the prawns into pieces, reserving a whole one and coat in the cocktail sauce.
Dress salad leaves with olive oil and lemon juice and sea salt.
Build the salads into 4 glass bowls.
Place the reserved whole prawn on top and finish with a little extra sauce.

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