Matt Preston's easy summer prawn cocktail sauce recipe will wow everyone's tastebuds. An entertainer's special, it’s ideal as a classic retro entree or a light lunch on a hot day. Avocados are a seasonal staple, and who doesn't love fresh prawns? 

What you need to know before you start

This recipe involves no actual hands-on cooking time and comes together in under 30 minutes. You won’t need any special equipment either – simply choose your favourite serving glasses to elevate your dining experience.

Why is this the best classic prawn cocktail recipe?

This is not your average prawn cocktail recipe. While you’ll be familiar with the classic flavours of cooked prawns with a cocktail sauce, food writer and television presenter Matt Preston takes his version to new heights with the addition of brandy-spiked eschalots and marinated lemon segments in olive oil. 

Is Thousand Island dressing the same as cocktail sauce?

Both Thousand Island dressing and cocktail sauce have similar ingredients and can sometimes be used interchangeably, but they are fundamentally two different sauces. Thousand island dressing is made from a base of mayonnaise, tomato sauce and pickle relish, and is often used for salads and sandwiches. 

Cocktail sauce is thicker and made from a base of thickened pure cream, tomato sauce, Tabasco and Worcestershire sauce. The results are a tangy, slightly sweet and spicy sauce that’s thicker than a Thousand Island dressing. 

What ingredients you’ll need 

Eschalots: Eschalots are very finely diced and spiked with brandy to create a sweet, rich and complex topping.

Salt flakes: Salt is added to both the eschalot mixture and cocktail sauce to enhance the natural flavours of brandy and the cocktail ingredients. 

Brandy: Brandy offers subtle and warming notes to the eschalot condiment. As this is an alcoholic ingredient, it is not suitable for children. 

Lemon: When lemon segments are infused in olive oil, their natural sugars can impart a subtle sweetness. Lemon juice is also added to the cocktail sauce to brighten it. 

Olive oil: The olive oil contributes its own rich, fruity and slightly grassy notes alongside lemon’s fresh, tangy and slightly sour citrus flavour. 

Iceberg lettuce: Lettuce is placed at the base of the prawn cocktail glass to add freshness. 

King prawns: The hero of this recipe. Cooked king prawns are sweet and umami with an ever-so-slightly briny taste. 

Avocados: Fresh avocados add a creamy nuttiness that pairs beautifully with prawns. 

Chervil leaves: The mild aniseed-like flavours of chervil leaves adds a layer of freshness to the delicate prawns. 

Pure (thin) cream: Cream is used as the base of the cocktail sauce to add richness, creaminess and a luscious texture. 

Tomato sauce: Tomato sauce offers a smooth, tangy and slightly sweet foundation to the sauce with slight hints of acidity. It also adds the familiar pinkish hue to the sauce. 

Tabasco: This adds a slight kick of spice to the cocktail sauce. 

Worcestershire sauce: A splash of Worcestershire sauce adds umami and complexity to deepen the flavours of the cocktail sauce.

White pepper: White pepper is used to season the cocktail sauce. It provides a gentle heat without overwhelming the other ingredients. 

How to prepare prawns for a classic prawn cocktail

This recipe calls for cooked king prawns that have been peeled and deveined. You can pick up freshly cooked prawns from your local fishmonger or supermarket, but you may need to prepare them at home.

To do this, carefully pull off the head and peel away the shell, working your way down to the tail (however, leave the tails intact). Pinch off the legs and discard. To devein, use a small, sharp knife to make a shallow incision along the back of the prawn. Use the tip of the knife to gently lift and pull out the vein. 

How to store leftover prawn cocktail sauce

If you have any leftover cocktail sauce, pop it into an airtight container or jar and store in the fridge for no more than 2 days. 

What to serve with Matt Preston’s classic prawn cocktail

Kick it old-school and serve this classic prawn cocktail as part of an ’80s-themed dinner party. Break out the cob loaf, scotch eggs, chocolate fondue and vol-au-vents. Prawn cocktail is also perfect as a starter alongside grilled fish, a lemon and herb pasta or a fresh leafy salad. 

Drinks pairings with a classic prawn cocktail

Choose a tangy and acidic drink like a Champagne, white wine or crisp beer to balance out the creaminess of the prawn cocktail sauce. Seafood pairs well with the citrus notes of a sauvignon blanc or the clean and delicate flavours of pinot grigio.

Fun and fruity cocktails like a gin and tonic, mojito or even a Bloody Mary would also work well with this retro starter. 

If you love Matt Preston’s classic prawn cocktail recipe, try this 

Prawns don’t have to be a special occasion ingredient. Pair them in pastas, noodles and curries for a delicious weeknight main:

• Pork and prawn noodles (hokkien mee)
• Chilli prawn risotto
• Peri peri seafood curry