Description
A classic and refreshing Prawn Cocktail recipe featuring juicy medium prawns tossed in a tangy pink mayonnaise-based sauce (Rose Marie Sauce). Perfect as a light starter, this easy-to-make dish is served on a bed of finely sliced iceberg lettuce and garnished with lemon wedges and parsley for a festive Australian summer favorite.
Ingredients
Scale
Prawns
- 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled); OR
- 600 g / 1.2 lb fresh cooked prawns already peeled
Salad and Garnish
- About 3 cups iceberg lettuce, finely sliced
- Lemon wedges
- Finely chopped parsley (optional)
Sauce
- 2/3 cup / 165 ml mayonnaise (preferably good quality whole egg mayonnaise)
- 1 tbsp ketchup (or Australian/UK tomato sauce)
- 1 tsp Worcestershire sauce
- 1 tsp freshly grated horseradish (or substitute with 1 1/2 tsp jarred horseradish or 3/4 tsp wasabi)
- Dash of Tabasco sauce (to taste)
- Pinch of cayenne pepper (to taste, and a tiny bit for color)
Instructions
- Prepare the Prawns: If using whole prawns, remove their heads and peel them. You may leave a few whole prawns unpeeled for decorative purposes. Deveining is generally unnecessary for medium size cooked prawns since it is difficult and barely noticeable once dressed in sauce.
- Mix the Sauce: In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, freshly grated horseradish, Tabasco sauce, and a pinch of cayenne pepper. Stir well until all ingredients are fully incorporated to create the pink Rose Marie Sauce.
- Toss Prawns with Sauce: Add the peeled prawns to the sauce and gently toss until all the prawns are evenly coated with the sauce.
- Assemble the Cocktail: Place a layer of finely sliced iceberg lettuce at the bottom of your serving dishes. Martini glasses work beautifully, but any small serving vessel or even lettuce cups can be used.
- Serve and Garnish: Top the lettuce with the sauced prawns. Garnish with lemon wedges and a sprinkle of finely chopped parsley if desired. Serve immediately for a fresh and delightful appetizer.
Notes
- This is a classic Prawn Cocktail recipe with juicy prawns tossed in a delicious pink mayonnaise-based Rose Marie Sauce.
- The key to a great Rose Marie Sauce is using a good quality whole egg mayonnaise for richer flavor and texture.
- Either fresh cooked or raw prawns can be used, but ensure they are properly peeled and deveined if necessary.
- If preferred, adjust the level of horseradish, Tabasco, and cayenne pepper to achieve your desired spice and heat.
- The dish is traditionally served as a festive summer starter in Australia and can be elegantly presented in martini glasses for special occasions.
Nutrition
- Serving Size: 150 g
- Calories: 232 kcal
- Sugar: 2.7 g
- Sodium: 479 mg
- Fat: 10.9 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 23.2 g
- Cholesterol: 218 mg
