Table of Contents
Updated February 2026
Seafood cocktail is a classic British starter combining king prawns and crayfish tails with shredded lettuce, avocado, and a homemade Marie Rose sauce. This version adds a splash of whisky to the sauce for a subtle smoky depth, plus crispy Parmesan tuiles for texture and a salty contrast to the sweet shellfish. Ready in under 10 minutes.
1 A heavenly cocktail of prawns, crayfish & avocado
We also add a Parmesan Tuile, check out how easy they are to make
The Prawn Cocktail is a British culinary institution. It was served at virtually every dinner party from the late 1960s to the 1980s and on restaurant menus everywhere during that period. Like most classics, its popularity can wane over time, but never for long. Nowadays, versions of the famous Prawn cocktail are popping up everywhere. So, ladies and gentlemen, this is my twist on the classic dish. I have called it a Seafood cocktail as it includes crayfish as well as prawns.
I mentioned earlier that my version includes some twists. Firstly, I’ve added crayfish, and the cocktail sauce now features a splash of whisky, which imparts a smoky flavour. Lastly, to my surprise, I’ve included a parmesan tuile in the dish. This addition provides texture and a salty flavour that balances the sweetness of the sauce.
Trust me, once you have made the tuiles, they will be a keeper. They are so easy to make and taste great. Serve at a dinner party, and your guests will be impressed with your culinary skills. Don’t tell anyone how easy they are to make; let it be our secret.
I hope you try our seafood cocktail recipe, let me know your thoughts in the comments.
Other recipes containing prawns you might enjoy
Prawn Risotto with a mild curry sauce
2 Recipe-Ingredients & Method
Seafood Cocktail
Print RecipeIngredients
- cooked peeled king prawns (4/5 per person)
- 150gr Crayfish
- 1 Avocado, cut into small pieces
- 6 Tblsp of Mayonaise
- 2/3 Tblsp of Tomato ketchup
- Saled shredded
- 2 Tblsp Lemon Juice
- 2 Tsp Whisky (or a spirt of your preference)
- A splash of Tabasco
- a dusting of smoked paprika
- Pepper and salt
- For the Parmasan Tuile
- Finly grated Parmasan
Instructions
To make the cocktail sauce, add the mayonnaise into a bowl, then add tomato ketchup, and mix it together; it should be pink in colour. Add the lemon juice, whisky, tabasco and a pinch of paprika. Season with salt & pepper. Mix well and set aside.
Shred the lettuce into bite-size pieces, then cube the avocado (if possible).
To start building the dish, I recommend using a glass dish or bowl. Begin with a layer of lettuce at the bottom, followed by a layer of avocado. Next, add a generous amount of crayfish, and then spoon a good amount of sauce over the top. Add the prawns next, along with another layer of sauce. For decoration, I usually sprinkle paprika on top of the sauce. Finally, don’t forget to add your Parmesan tuile.
To make the Parmesan Tuile, I suggest you make these in advance, they can be kept in an airtight container for about 3 days before using.
Finely grate the parmesan, then on a baking tray lined with greaseproof paper, or I use a non-stick liner, they are re-useable and very good (you can buy them from any good cookshop or Amazon (of course).
Sprinkle the parmesan into the shape you want, I use metal cooking rings to shape into circles, but you can be as creative as you want.
Place in a hot oven 190-200c and cook for 5 minutes, keep an eye on them in case they burn. Let them cool down and remove from the non-stick sheet.
There you have it, so simple but so good.
