Bloody Prawn Cocktail

You don’t need a time machine to transport you back to the 80’s. Nope, pump up your Reeboks, slip on a Global Hypercolour jumper and whip up this Bloody Prawn Cocktail whilst listening to Tiffany blasting from your boombox.

Recipe by Rob Allison.


Serves 4.

  • 2 Egg Yolks
  • 75ml Bloody Bens Bloody Mary Mix
  • 175ml Light Olive Oil
  • 2 Avocados, de-stoned, flesh only
  • 1/2 Lemon, juice only
  • A few strong pinches of Celery Salt
  • A few strong pinches of Cayenne Pepper
  • 24 plump, cooked and shelled Prawns
  • 2 Baby Gem Lettuces, roughly shredded


Drop the eggs in to a large bowl and pour in the Bloody Bens Bloody Mary Mix. Begin the task of whisking and dribbling in the olive oil. Be sure to start slow pouring in no more than a constant dribble. Whisk like you’ve never whisked before.

Keep dribbling and whisking until all the oil is incorporated and you have a very thick, mayonnaise like sauce. Season with a little salt and pepper. Keep to one side.

Smash together the avocado flesh with the lemon juice, and a good pinch of celery salt and cayenne.

I like to build my cocktail in fancy cut crystal, because I’m pretentious. Layer up; a base of avocado, then a little dollop of Bloody Marie sauce then 3 fat prawns, a little more Bloody Marie, then some shredded baby gem. Repeat until everything is used up. To be honest you can arrange this any way you want.

Finish with a final flourish of cayenne and celery salt. Sit back, enjoy and flick on an episode of Miami Vice.