Classic Prawn Cocktail with Marie Rose Sauce
This classic prawn cocktail is cool, crisp, and creamy, with tender prawns tossed in a tangy Marie Rose-style sauce. Served over finely shredded iceberg lettuce with lemon and parsley, it makes an elegant starter or easy party appetizer.
Servings6 Portions
Prep Time10 Mins
Cook Time0 Mins
Difficulty
Easy
Ingredients
6
- cooked peeled prawns600 g
- iceberg lettuce, finely sliced3 cup
- mayonnaise0.7 cup
- ketchup1 tbsp
- Worcestershire sauce1 tsp
- freshly grated horseradish1 tsp
- Tabasco sauce1 dash
- cayenne pepper1 pinch
- lemon wedges4 wedges
- finely chopped parsley1 tbsp
Step-by-Step Instructions
01
If using whole cooked prawns, remove the heads and shells, leaving a few intact for garnish if desired. If using raw prawns, cook them first until pink and opaque, then cool completely before assembling.
02
In a small bowl, stir together the mayonnaise, ketchup, Worcestershire sauce, horseradish, Tabasco, and cayenne until smooth. Taste and adjust the heat or acidity as needed.
03
Pat the prawns dry with paper towels, then gently fold them through the sauce until evenly coated.
04
Divide the finely sliced iceberg lettuce among small serving glasses, bowls, or lettuce cups.
05
Spoon the sauced prawns over the lettuce. Garnish with lemon wedges and chopped parsley, then serve immediately while chilled.
Chef's Tips
For the best texture, keep the prawns cold and pat them dry before adding the sauce so the cocktail does not become watery. The sauce can be made up to 1 day ahead and refrigerated. Cooked shrimp can be used in place of prawns, and bottled horseradish is fine if fresh horseradish is unavailable.
