Instructions
Step 1. In a medium bowl, combine mayonnaise, ketchup, lemon juice, Worcestershire sauce, paprika, and black pepper.
Step 2. Add the cooked prawns and gently toss until evenly coated in the sauce.
Step 3. Refrigerate the prawn mixture for 15–20 minutes to chill and allow the flavors to blend.
Step 4. Arrange the romaine lettuce leaves on serving plates.
Step 5. Place sliced cucumber and halved cherry tomatoes around the lettuce.
Step 6. Spoon the chilled prawn cocktail mixture onto the lettuce leaves.
Step 7. Sprinkle a light dusting of paprika over the prawns for garnish.
Step 8. Spread softened butter generously on the brown bread slices.
Step 9. Cut the bread into triangles and arrange alongside the salad.
Step 10. Serve immediately while chilled.
Storage and Reheating Tips
Store the prawn cocktail mixture in an airtight container in the refrigerator for up to 2 days.
Keep the salad vegetables and bread separate until serving to maintain freshness.
Do not freeze the prawn cocktail, as the mayonnaise-based dressing may separate.
This dish is intended to be served cold and does not require reheating.
If preparing ahead, assemble just before serving for the best texture and presentation.
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