Prawn Cocktail Crumpets

Britain's favourite starter just got a makeover!

You may never eat iceberg lettuce again.

Preparation: 30 minutes Serves: 8 crumpets
Cooking: None Cold-buttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Mayonnaise 5 tbsp 5 tbsp
Salad cream 2.5 tbsp 2.5 tbsp
Tomato ketchup 2.5 tbsp 2.5 tbsp
Brandy 1.5 tbsp 1.5 tbsp
Tabasco sauce 1.5 tbsp 1.5 tbsp
Lemon juice 1.5 tbsp 1.5 tbsp
Salt and pepper Plenty Plenty
Rocket 70 g 2.5 oz
Cucumber (cut into batons) 1 1
Celery stalks (finely cubed) 2 2
Spring onions (finely sliced) 4 4
Red pepper (cut into batons) 1 1
Large red chilli (de-seeded and finely chopped) 1/2 1/2
Large prawns (cooked and peeled) 150 g 5.25 oz
Cayenne pepper Plenty Plenty


    The sauce

    • Mix all the ingredients together, taste, and refine if necessary.

    The salad

    • You guessed it: mix all the ingredients together.

    The crumpets

    • There is more cocktail sauce in this recipe than you'd find in most others, to give the crumpets extra moisture.
    • Our preferred order of assembly is: red pepper, cucumber, prawns, sauce, celery, spring onion, chilli, cayenne pepper, with the rocket sitting alongside.


If you've ever seen a documentary about the devastation that trawling for prawns has caused to many Asian seas, you'll appreciate that buying responsibly sourced prawns is the right thing to do.




Prawn / cucumber /spring onion / red pepper / chilli