Why You’ll Love This Recipe

I love this recipe because it’s fuss-free yet feels classy enough for entertaining. It takes only minutes to prepare, and I can make most of it in advance. The combination of juicy prawns, creamy sauce, and crisp lettuce is refreshing and satisfying. Plus, it’s naturally gluten-free if I use Henderson’s Relish instead of Worcestershire sauce. These canapés never fail to impress guests — and they disappear fast!

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Little gem lettuces
300 g (11 oz) Cooked and peeled prawns
100 g (4 oz) Mayonnaise
2 tbsp Tomato ketchup
1 tsp Worcestershire sauce, or Henderson’s Relish

To serve:
Pinch of paprika, To sprinkle
Fresh chives, Finely chopped

Directions

1. I start by cutting away the base of each lettuce and carefully separating the leaves. Then I wash and dry them thoroughly so they stay crisp.

2. In a small bowl, I mix the prawns with the mayonnaise, ketchup, and Worcestershire sauce (or Henderson’s Relish if I want a gluten-free version). I taste and adjust the seasoning if needed.

3. Just before serving, I spoon the prawn mixture into the lettuce leaves.

4. I finish with a light sprinkle of paprika and some finely chopped chives for a burst of color and freshness.

Servings and Timing

This recipe makes canapés for 6 people and takes about 15 minutes to prepare — perfect for quick nibbles or starters at a party. If I’m serving this as a sit-down starter instead of finger food, I usually double the quantities for generous portions.

Variations

I sometimes add a dash of lemon juice or a pinch of cayenne pepper to the sauce for a little extra tang. For a twist, I use baby gem lettuce or cucumber rounds instead of lettuce cups. A small avocado slice under the prawns adds creaminess, and if I want a touch of luxury, I top each canapé with a tiny piece of smoked salmon. I’ve even served them in mini pastry cups for a more formal presentation.

Storage/Reheating

These canapés are best made fresh, but I can prepare the sauce and prawn mixture a few hours ahead and store it in the fridge. I keep the lettuce leaves separate and fill them just before serving so they stay crisp. Once assembled, they’re best eaten immediately and don’t require reheating.

FAQs

Can I use frozen prawns?

Yes, I just defrost them fully and pat them dry before mixing with the sauce.

What type of mayonnaise works best?

I prefer a good-quality full-fat mayonnaise for the creamiest texture.

Can I make this ahead of time?

I mix the prawn sauce in advance and store it in the fridge, then fill the lettuce cups right before serving.

Can I use another lettuce variety?

Yes, baby gem or iceberg lettuce both work beautifully for these canapés.

How do I keep the lettuce crisp?

I wash and dry the leaves well, then chill them in the fridge until I’m ready to fill them.

Are these canapés gluten-free?

Yes, as long as I use Henderson’s Relish or a gluten-free Worcestershire sauce.

Can I serve them as a main starter instead of canapés?

Definitely — I double the recipe and serve it on a bed of shredded lettuce with lemon wedges.

Can I make these dairy-free?

Yes, just use a vegan or dairy-free mayonnaise instead.

How long can I keep the prawn mixture in the fridge?

It keeps for up to 24 hours in an airtight container, but I make sure it’s thoroughly chilled and fresh when serving.

Conclusion

These Prawn Cocktail Canapés are a simple yet elegant way to serve a classic favorite. I love how quick they are to make, and the combination of creamy prawns, crisp lettuce, and a hint of paprika always feels timeless. Whether I’m hosting a festive gathering, a dinner party, or just want something special to start a meal, these little bites always bring a touch of sophistication — and a lot of flavor.