It’s time to bring the 1970s classic back to life. Homemade creamy Marie-rose sauce, juicy prawns, and lettuce, warp back to the love era and help revive this bright pink groovy seafood salad.
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.
For the sauce • 5 tbsp mayonnaise • 4 tbsp crème fraîche • 3 tbsp ketchup • dash Tabasco sauce, to taste • dash Worcestershire sauce, to taste • 2 tbsp lemon juice • 400g large cooked, peeled prawns
For serving • 5 lettuce leaves (Little Gem) • 1 cucumber, chopped • 2 avocados, sliced • 2 lemons, juiced • pinch cayenne pepper • 1 lemon, cut into wedgets
Tips and warnings
- The key to a great prawn cocktail is using ultra fresh, high quality prawns.