This vibrant, rayu-inspired recipe takes its cue from the Asian-spiced prawn cocktails of Marion’s Kitchen. With a satisfying crunch, tangy flavor, and umami-packed richness, these bite-sized wonders make a stunning starter for any gathering. And with the festive season in the air, they’re just the perfect fit for holiday entertaining!
Though prawn cocktails might feel like a throwback, these spicy, modernized bites are anything but old-fashioned. A touch of Asian spice brings a fresh, bold twist that’s sure to delight contemporary palates. Best of all, these are delightfully simple to make on the day of your event—thanks to pre-prepped components and fuss-free assembly, you’ll find yourself reaching for this recipe again and again.
Why I’ll be making this on repeat
Once you’ve had one of these prawn cocktail wonton cups, it’s hard to stop! Here’s why they’re destined to become a favorite:
- Great for Parties: Bite-sized and easy to serve, they make the perfect finger food for entertaining.
- Fresh & Flavorful: With layers of texture and flavors, these cups are both refreshing and satisfying.
- Customizable: Swap out prawns for other proteins or adjust the spice level to suit your taste.
- Make-Ahead Friendly: Prep the wonton cups in advance, use pre-cooked protein, and assemble them quickly when ready to serve.
- Packed full of flavour and ready in minutes: By combining an exceptionally flavoursome mayonnaise and a good dose of rayu, these little mouthfuls take fairly bland base ingredients and turn them into something moorish in mere seconds.
- Healthy(ier) Option: Packed with fresh ingredients, they’re lighter than many traditional appetizers and full of nutritious additions like avocado and light protein. In a sea of deep-fried party treats, they really are a welcome and refreshing change.
Want to get yourself some of the condiment that rules them all? Get your rayu fix here!
History of the Prawn Cocktail
Beginning its rise to fame in the early 1900’s the prawn cocktail appeared just as the concept of “cocktail foods” emerged as the new cool kid on the culinary block. Imagine stylish diners in the U.S., sipping cocktails with one hand and scooping shrimp in tangy tomato sauce with the other. This was the Roaring Twenties: shrimp cocktails were a hit, doused in zesty ketchup and horseradish sauce, and served up in sleek and shimmery vessels, just like the dresses of the time.
Fast-forward to 1950s Britain, where Fanny Cradock, the British culinary TV queen, took the humble shrimp cocktail and gave it a British twist with prawns and a creamy Marie Rose sauce (a blend of mayo, ketchup, Worcestershire, and lemon). Here, the British prawn cocktail was born, and it quickly became the starter of choice for swanky dinner parties across the country. By the 1970s, no fancy meal in Britain was complete without a prawn cocktail, sitting on its little lettuce leaf throne, topped with a lemon wedge.
But as time went on, new food trends came in, and the prawn cocktail started to feel… well, a bit dated. By the 90s, it was relegated to the status of “retro,” joining other bygone dishes like pineapple upside-down cake and cheese fondue. It became a guilty pleasure—a quirky throwback to simpler times.
In recent years, though, the prawn cocktail has made a comeback, but with a fresh twist. Modern chefs have jazzed it up, adding avocado, a dash of hot sauce, or even a sprinkle of fresh herbs. Now, it’s both vintage and fresh, a perfect mix of nostalgia and new flavors.
Creamy, spicy, fresh and with a delectable crunch of the wonton wrapper, it’s a bitesize beauty worthy of any celebration.
Marion Grasby
So, while it may have had its ups and downs in popularity, the prawn cocktail proves that true classics never die. It remains a tasty tribute to mid-century glamor, and a wonderful base for innovative cross-cultural culinary experimentations.
Also Read: Korean-style deviled eggs
Substitutions for Gochujang
If you don’t have gochujang on hand and can’t seem to track any down, here are some alternatives that will still add depth and spice to your sauce: Just make sure to taste as you go as some of these alternatives can turn up the spice level quite significantly.
- Thai Chili Jam: With a hint of sweetness and umami, this is a good swap, though slightly different in flavor.
- Sriracha: A bit tangier but adds a good kick. Mix with a bit of sugar, agave or honey for sweetness to make it mimic gochujang.
- Sambal Oelek: A spicy chili paste with a similar texture and the right amount of umami, though not as sweet. Great for a stronger spice. Mix with a bit of sugar, agave or honey for sweetness to make it mimic gochujang.
- Gochugaru flakes, white miso & sugar: This is the most inventive but most accurate way to properly mimic gochujang, using the correct chilli flake and adding the umami and sweetness.
- Harissa: If you can’t find any of these you would also be able to use a mildly flavoured harissa paste, watch out though as they can be very hot.
- Leave it out: You can get away without gojuchang if you just add Rayu to your mayonnaise. Easy peasy Ra-yes pleasy!
Not sure where to get Rocking Rayu? You can purchase it here
Alternatives to Prawns
Looking to switch up the protein? Here are some delicious alternatives:
- Lobster: For an elevated, luxurious alternative, cooked lobster meat adds a rich flavor to the appetizer.
- Crab Meat: The sweet, tender texture of crab works beautifully in these cups for a seafood twist.
- Shrimp: If prawns aren’t available, use shrimp—slightly smaller but similar in flavor and texture.
- Grilled Chicken: Shredded or chopped, grilled chicken gives a savory, hearty alternative with the same crowd-pleasing appeal.
- Tofu: Use crispy baked tofu cubes to make this recipe vegetarian while still packing protein. Just take out the fish sauce and use a vegetarian Worcestershire sauce.
A note on ingredients:
One of the most wonderful parts about this starter is that it is truly adaptable. Here are some little insights that can help you craft an awesome prawn cocktail and truly make it your own.
Mayonnaise
Mayonnaise is essential here and forms the creamy base of the prawn cocktail sauce. For this recipe, use a high-quality egg mayonnaise or Japanese Kewpie mayo if you can access it, or better yet make your own! If you are worried about dairy-intolerances you can also easily substitute vegan mayonnaise and still have a wonderfully tasty result.
Avocado
Creamy avocado adds both flavor and a creamy Moorish texture, complementing the spicy and tangy elements in the dish. I think it’s essential, but if for some reason you can’t find ripe avocados at serving time, it won’t stop you from serving a tasty dish. You could potentially add chopped cucumber to help elevate the mouthfeel, and there may even be pre-made guacamole at your local shop that may make a fine substitute.
Prawns
Prawns are the star of this recipe. Look for fresh, sustainably sourced prawns when possible, or use pre-cooked, high-quality frozen prawns for convenience. The texture should be firm and juicy. To prepare, cook the prawns just until they turn pink to keep them tender: and, if you really want to jazz it up, cook them in garlic butter & siracha for another burst of flavour at serving. Also as per above you can easily get creative with the protein you use if you’re just not a prawn fan.
Wonton Wrappers
Wonton wrappers make up the crunchy base for these prawn cocktail cups. Found in most grocery stores, when baked they achieve an unbelievably perfectly crispy vessel for this starter and probably a world of other applications. Make sure to brush them lightly with oil before baking for extra crispness. If you’re like me, and you love doing things from start to finish, I would still recommend using the commercial wonton wrappers (rather than making them yourself – there seems to be something they have done to get a particular elasticity to the wrappers, which I don’t think is easy to recreate in a home kitchen.
Lettuce
Crisp mild and slightly sweet, lettuce is a refreshing layer at the bottom of each wonton cup, adding a satisfying crunch that balances out the creamy toppings. Whilst you could probably get away with using any lettuce, I’ve suggested cos or iceberg because they will take longer to wilt and can be prepared the day before. Chop it very finely, so it’s easy to fit nicely in each cup without overpowering the bite.
Rayu
This starter really is amplified by the addition of the one and only Rocking Rayu, believe us it will be the talking point of the starter selection. To get some in your hot little hands click here.
Asian-spiced prawn cocktail wonton cups
Equipment
- 1 muffin tray
- 1 sauce bottle
Ingredients
- 36 wonton wrappers
- 1 ripe avocado (sliced and coated in lime juice)
- 2-3 leaves Cos lettuce (shredded)
- 24 whole prawns (pre-cooked and deveined)
- 1/2 cup mayonnaise
- 2 tbsp gojuchang paste
- 2 tbsp tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp fish sauce
- 2 tbsp lime juice
- 12 tsp rocking rayu peanut (original or hot)
- 1/2 cup black and white sesame seeds (garnish)
- 12 medium coriander leaves (garnish)
- 1-2 tbsp sunflower oil (or other neutral flavoured oil)
- 1/2 tsp salt and pepper (season to your liking)
Instructions
Prepare the Wonton Cups:
- Preheat your oven to 180°C.
- Place your first wanton wrapper in the tin letting it rise up to one side, and lightly brush it with oil. Add a second and a third wonton wrapper brushing with oil in between each layer. This should form a cup shape made up of 3 wrappers. See note.
- Bake for 8-10 minutes until golden brown and crisp. Let them cool completely.
Make the Sauce:
- In a small bowl, mix mayonnaise, gochujang, lime juice, tomato sauce, Worcestershire, and fish sauce plus a pinch of salt and pepper. Taste and adjust for spice and seasoning.
Assemble:
- Place a small amount of shredded lettuce at the base of each wonton cup. Drizzle with a little of the spicy mayonnaise sauce, don't soak it though as it will start to make the cups soggy.
- Get your slices of avocado and cover half with the sesame seed mix.
- Place your avocado in the cup and add a spoonful of diced prawn (approx one prawn per cup) and top with a whole prawn.
Garnish and Serve:
- Add up to a teaspoon of rayu per cup and place a coriander leaf (if using) behind each prawn. Serve immediately
Notes
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