Prawn blast from the past
Marie-rose sauce prep
Mix mayonnaise, crème fraîche, ketchup, Tabasco sauce, Worcestershire sauce, and lemon juice together in a bowl. Adjust the spice level to taste.
Stir in the cooked peeled prawns until fully coated in the Marie-rose sauce. Place in the refrigerator for at least 30 minutes to chill.
Serve the prawn salad retro 70s style, arranging a whole leaf of lettuce inside a martini glasses, add chopped cucumber, sliced avocado and a squeeze of lemon. Spoon the prawns and Marie-sauce mixture into the glass, and sprinkle with cayenne pepper. Serve chilled and garnished with a lemon wedge.
Tips and warnings
- The key to a great prawn cocktail is using ultra fresh, high quality prawns.