I love a prawn cocktail and although I've served it in a bowl in this recipe, it can be just as easily served in a prawn cocktail glass.
I've rather controversially included tomatoes in my version, but do feel free to leave them out if you want to keep it classic.
Many thousand Island dressing recipes also include pickle, but I've replaced this with finely diced shallot and cornichons as I prefer it (although either will work).
Finally I've drizzled the dressing over the salad, as I like to see the gorgeous colour of the black tiger prawns. However, the prawns can always be mixed with the dressing before adding to the salad, if you want that traditional vibe.
Serves 2-4
Iceberg lettuce
1/4 large cucumber
Tomatoes (optional)
150g cooked king or black tiger prawns
Thousand island dressing
250ml mayonnaise
65ml - 130ml tomato ketchup
1 tablespoon of white wine vinegar
Splash of Tabasco (optional)
1 shallot
6 cornichons
Paprika for serving (optional)
- Peel and finely dice the shallot.
- Dice the cornichons.
- Place all of the dressing ingredients (starting with 65ml tomato ketchup) in a jug or jar and mix well to combine. Adjust to taste.
- Cut the cucumber into small dice.
- Shred the iceberg lettuce and add to the bowls or glasses.
- Top with the remaining ingredients, finishing with the prawns.
- Drizzle with the dressing and serve.
