Prawn Cocktail Finger Sandwiches

Classic prawn cocktail flavours come together in these deliciously decadent finger sandwiches. Perfect for any Afternoon Tea celebration, they feature a zesty lemon butter, a tangy cocktail sauce, and crisp iceberg lettuce for that essential crunch.

A Prawn Cocktail Love Story

Growing up in Australia, prawns were always a central part of our Christmas celebrations. While the traditional fare of turkey, ham, and roast pork still made an appearance (even when the temperature climbed above 38°C), we always began our festive lunch with prawns and other seafood — it’s simply part of an Australian summer!

I’ve always loved a simple platter of prawns served with a classic cocktail dipping sauce and plenty of lemon. My mum, however, prefers the full retro experience — a proper prawn cocktail, served in her special glasses with ice in the base to keep them perfectly chilled. Sometimes she adds chunks of creamy avocado, but there’s always crisp iceberg lettuce for texture and tiny triangles of buttered bread on the side.

An enduring classic

A bit retro? Absolutely. But I’ve always had a soft spot for the classics. Afternoon Tea, after all, thrives on the timeless balance of tradition and modern tastes — that’s why it’s endured for more than a century.

So here it is — my Prawn Cocktail Finger Sandwich recipe. The perfect addition to a Christmas Afternoon Tea menu and a delicious nod to the flavours, nostalgia, and sunshine of an Australian summer.

Why you’ll love them

These Prawn Cocktail Finger Sandwiches are little bites of nostalgic indulgence — elegant, flavourful, and surprisingly easy to make. Here’s why they’re irresistible:

• Popular flavours, reimagined: Juicy prawns, tangy cocktail sauce, and crisp iceberg lettuce come together in a new, bite-sized way.
• Bright and fresh: Lemon and a hint of spice from the cocktail sauce lifts the creamy richness, giving every bite a summery freshness.
• Beautifully balanced textures: Soft, buttery bread contrasts perfectly with crunchy lettuce and tender prawns.
• Simple ingredients, big flavour:
  • Cooked prawns
  • Lemon butter
  • Tangy cocktail sauce (make my recipe or use store bought if you prefer)
  • Crisp iceberg lettuce
  • Soft white sandwich bread (use a 700g loaf if possible)
• Perfect for any occasion: Ideal for Afternoon Tea, festive celebrations, or a light summer brunch or lunch — these sandwiches always feel special.

Can I make these ahead of time?

You can prepare all the ingredients ahead of time then assemble up to an hour before serving thanks to the lemon butter barrier that stops the cocktail sauce from making the sandwiches too soggy. I’ve put storage details at the end of the recipe.

Other delicious Afternoon Tea recipes to make

Smoked Salmon Pikelets

Daisy Choux Puffs

Flower Scones

Cucumber Finger Sandwiches

Carrot Cake Fingers

Top Deck Style Traybake

How to make Prawn Cocktail Finger Sandwiches

Make the lemon butter

Zest half the lemon then finely chop. Keep the rest of the lemon for juicing – you’ll need a little bit it for the cocktail sauce.

Add the zest to the softened butter and stir until well incorporated then set aside.

Make the cocktail sauce

In a small bowl combine all the sauce ingredients then mix until fully incorporated. If using store bought then add 2 tablespoons of sauce to the prawns in the next step instead.

Prepare the prawns

Chop each prawn into 1cm pieces (this will most likely be halves or thirds depending on the size of your prawns). Sprinkle over a small pinch of salt. Leave for 2 minutes then place the prawns in a medium bowl.

Add the cocktail sauce (home-made or store bought) then stir until all the prawns are well coated.

Shred the lettuce

Rinse the iceberg leaves under cool running water then pat dry with paper towel.

Place them on a board and chop finely with a large knife until they have a shredded appearance.

Make the sandwiches

Spread the lemon butter on all 6 slices of bread.

Top 3 slices with the prawn mixture, making sure you keep it inside the crusts then lightly cover with the shredded iceberg lettuce.

Cover the lettuce/prawn mixture with a slice of bread. Press down gently to seal.

Remove the crusts

Place one hand on top of the sandwich then take a serrated/bread knife in the other and gently remove the crusts.

TIP: Use a very light back and forth sawing motion to cut off the crusts. It will take a bit longer than just pressing down and sawing as quickly as possible, however it will result in high unsquashed edges and give you a professional finish.

Cut into fingers

Trim the sandwiches so they are all the same size, line them up end to end, then score into thirds as evenly as possible. Using the same light sawing / back and forth motion (never pressing down) gently cut each sandwich into fingers. Serve immediately or store (see below).

To store

You can make the sandwiches up to 1 hour ahead of time.

Line an airtight container with baking paper the place the sandwiches on their sides. Cover with damp paper towels ensuring you tuck in the ends so the bread is not exposed or it will dry out. Put the lid on then store in the fridge.

To serve

Remove from the fridge, place the sandwiches on your tiered stand or sandwich platter and serve immediately.