For people who care about their food

Prawn Cocktail – Photo Essay

Here’s a little photo-essay of me making Hopkinson and Bareham’s prawn cocktail recipe!

Aluminium tray containing fresh ingredients for prawn cocktail, with bottles and jars of other ingredients and a cookbook as a backdropI had some prawns left over from making Ainsley’s prawn and chilli ginger cakes. The first step is to get all the ingredients together.

Steel dishes containing cooked prawns and Marie Rose sauce, and chopped lettuce, onions, cucumber and lime wedges on a small plateAll cooked, chopped and ready. We’re at the assembly stage now.

Prawn cocktail on a white scallop-shell plateFinished dish.



Not bad, eh? This is a pretty good book and I make loads of things from it. Mostly things with chips. Steak and chips or scampi and chips, anyone? Gotta go now, my presence is required in the kitchen…

The Prawn Cocktail Years

Buy from Amazon UK
Buy from Amazon US

Simon Hopkinson & Lindsey Bareham
Hardback, 256 pages
1997, Macmillan
ISBN 0 333 68460 5
RRP: £20.00

You can read my review of The Prawn Cocktail Years here.

2 Responses to “Prawn Cocktail – Photo Essay”

  1. Mike K-H

    Don’t you have real scallop shells on Thai beaches? No. Wrong climate – and you can’t serve prawn cocktail in a cowrie shell…

    Lime is fine – I get frustrated here in the middle of France because the limes and the paw-paws turn up at different times of the year.

    If that was frisée lettuce, why chop it up so fine?

    Looks great, anyway. I’m drooling.

  2. Not Delia

    I’m sure we could get scallop shells if we tried, but I’m a dishoholic (always buying fancy new plates) and I liked these little dishes.

    Why chop up the lettuce so fine? Well, you want the flavour to garnish the dish. You don’t want great bits of lettuce in it. Otherwise it might be like the dish I ate somewhere when my colleague remarked, “It’s like eating salt garnished with a bit of rice”. It’s all about getting the balance right!

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