Prawn Cocktail Recipe - Delicious prawn cocktail to perk up a special meal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga)(प्रॉन/कोलम्बी/झींगा), Tomato ketchup(टोमाटो कैचप)

Cuisine : Fusion

Course : Starter

Prawn Cocktail

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Prawn Cocktail checkout Crisp Prawns , Almond Coated Prawns , Prawn Cutlet , Kala Jhinga . You can also find more Starter recipes like Ande Ke Seekh Kabab, Paneer Di Soti Boti, Biscuit Rotti , Corn And Vegetable Lollypop. Or try out these recipes from Fusion Cuisine like Masaledar Shalgam, Melon Scoop Salad, Mango Cheesecake, American Sev Puri.

Prawn Cocktail Recipe - how to make Prawn Cocktail


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Prawns (kolambi/jhinga) 24 medium

  • Tomato ketchup 2 tablespoons

  • Egg boiled1

  • Mayonnaise 1 cup

  • Tabasco sauce 1 teaspoon

  • Brandy 1/2 teaspoon

  • Lettuce shredded1 cup

  • Fresh parsley a few sprigs

  • Lemon cut into wedges for garnish


Step 1

Wash and cook prawns with shells in sufficient salted boiling water for two minutes. Drain, refresh, peel and devien the prawns.

Step 2

Boil egg in sufficient boiling water for eight to ten minutes. Drain, cool, peel and cut into thick wedges.

Step 3

Combine the mayonnaise, tomato ketchup, Tabasco sauce and brandy in a bowl. Add the prawns to the mayonnaise and mix gently.

Step 4

Divide this mixture into four portions. Divide the shredded lettuce into four individual cocktail glasses and top it up with a portion of the prawn mixture each.

Step 5

Place a wedge of boiled egg on top of the prawn mixture resting it on the rim. Garnish with a sprig of parsley and a lemon wedge and serve chilled.

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