Vegan ‘Prawn’ Cocktail

Sutton and Sons

Serves 2

Print recipe

Prep time 15 mins
Ready time 15 mins

A tasty plant-based ‘prawn’ cocktail from London-based chippy Sutton and Sons!

Ratings

(2 votes, average: 4.50 out of 5)

Ingredients

For the Rose Marie sauce

3 tablespoons egg-free mayonnaise
1 tablespoon tomato ketchup
large squeeze of lemon juice
2-4 splashes veggie Worcestershire sauce
2-4 drops of Tabasco sauce
salt and pepper and cayenne pepper

For the seafood alternative

250 g vegan prawns, prepared according to packet instructions

For the cocktail salad

shredded gem lettuce to fill the glasses or bowls
8-10 cherry tomatoes, cut into small pieces
half an avocado, split into halves for each serve
finely chopped pickles
lemon to garnish
dill, to garnish

Method

Place the various ingredients for the Rose Marie sauce into a mixture bowl and stir together.

Arrange either two cocktail glasses or two small salad bowls and place half of the salad ingredients into each.

Divide the vegan prawns onto each of the salads and drizzle the Rose Marie sauce onto each salad.

Garnish each of the salads with lemon and dill.

Additional notes

Recipe courtesy of Sutton and Sons

Sutton and Sons is a family-run fish and chip shop with three London branches (Islington, Stoke Newington, Hackney), offering a unique vegan menu alongside traditional fish and chips. The vegan menu – which includes ‘prawn’ cocktail, ‘scampi’, ‘chicken’ and ‘fish’ burgers, battered vegan sausages and vegan pie and mash – was launched in 2018 with a vegan pop-up, and was so successful that the menu was introduced to all three Sutton and Sons restaurants. They continue to work with vegan suppliers to grow the menu, keeping it innovative and seasonal.