Prawn Cocktail

Prawns poached and coated with a sauce made of mayonnaise, ketchup, cream, Tobasco sauce, and Worcestershire sauce.

  • Cooking time
    30 minutes
  • Calories
Recommended by
members who rated this recipe on Youtube

This is a cool, refreshing, satisfying prawn cocktail recipe, inspired by the item on the menu of the legendary Calcutta restaurant, Mocambo. It doesn’t take a wizard to figure out why a “cocktail” of sauces with a generous sprinkling of shrimps/prawns is so popular in Calcutta. It essentially comprises flavourful, juicy prawns (poached in an aromatic court bouillon), coated with a delicious, sharp, punchy Marie Rose sauce (cocktail sauce).

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


2 servings
  • 10 pcs prawn (shelled, deveined, beheaded)
  • 1 slice onion
  • 1 pc lemon
  • 1 pc bay leaf
  • 1 sprig parsley
  • ½ tsp salt (for poaching)
  • 5 tbsp mayonnaise
  • 3 tbsp ketchup
  • 2 tsp horseradish (optional)
  • 1 tsp worcestershire sauce
  • 5 drops tobasco sauce
  • 1 tbsp cream
  • pepper (for seasoning)
  • salt (for seasoning)
  • paprika (optional)
  • 1 tsp whiskey/brandy (optional)


  1. In a saucepan, take one slice of onion, three slices of lemon, a bay leaf, a sprig of parsley, and salt. Fill saucepan with 4 cm of water. Cover and boil to form court bouillon (5 minutes).
  2. Add prawns to this aromatic poaching liquid. Poach prawns for just 2 minutes; any longer than that will make the prawns chewy.
  3. Transfer the prawns to a chilled plate and put it back in the fridge.
  4. In a mixing bowl, add mayonnaise, ketchup, horseradish, worcestershire sauce, tobasco sauce, cream, pepper, salt, paprika, and whiskey. Squeeze in juice of half a lemon. Mix everything well until well combined.
  5. Add the poached prawns. Coat well.
  6. Serve in a cocktail glass, layered with ice, topped with cream.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
Viewers liked this
See all New recipes »
View all »

Lau Chingri

This dry, curried bottle-gourd recipe is a family favourite, and can be cooked with or without the shrimp!

  • 60 mins
  • 154

Kakrar Jhal

Bengali crab curry with a twist

  • 90 minutes
  • 272

Prawn Cocktail

Prawns poached and coated with a sauce made of mayonnaise, ketchup, cream, Tobasco sauce, and Worcestershire sauce.

  • 30 minutes
  • kcal
View all »

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal