Why do they make prawn cocktail crisps?

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What I do miss is Tudor crisps. They were gorgeous. 'Specially the curry flavoured ones :biggrin:
(...a canny bag of Tudor...... :mrpig:)
 
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Fab Foodie

hanging-on in quiet desperation ...
Location
Kirton, Devon.
I have never seen some of those flavours!

As to the vitally important original question - "Why do they make prawn cocktail crisps?" - I was going to suggest that the world has to find some way of using up all those damn prawns, but I reckon that @Fab Foodie will be along in a minute to tell us that prawn cocktail crisps don't actually contain any prawns! :laugh:
I doubt they've ever seen a Prawn! The clue is possibly in the description - Prawn Cocktail 'flavour' which does not necessarily need to contain extract of Prawn ....
 

Fnaar

Smutmaster General
Location
Thumberland
Wikipedia inform me that "Prawn cocktail flavour crisps were the second most popular in the UK in 2004, with a 16% market share"

Stats from Daily Record (from Scotchland) which gives a 2004 rundown, as follows:
1 Salt and vinegar 27%
2 Prawn cocktail 16%
3 Cheese and onion 14%
4 Ready salted 12%
5 Worcester sauce 7%
6=Tomato ketchup 6% 6=Bacon 6%
8 Chicken 5%
9 Pickled onion 4%
10 Beef 3%

The Metro, in Feb this year, gave the following dubious list:
(I say dubious, because it puts 'cheese' first, and cheese & onion appear further down the list. The survey was done on behalf of Pringles, who make a cheese flavour, but PRINGLES AREN'T CRISPS! They should have stuck to dodgy jumpers and socks, imho.

1. Cheese

2. Salted

3. Cheese & Onion

4. Salt & Vinegar

5. Hot Pepper/Chili

6. BBQ

7. Beef

8. Fish/Seafood

9. Sour Cream & Onion

10. Lightly Salted
 

Fnaar

Smutmaster General
Location
Thumberland
These remind me of happy childhood holidays in Ireland.

An uncle, on a visit to Blighty, couldn't get why pub landlords didn't understand him when he asked for "a packet of Taytos".

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