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How to make classic prawn cocktail with Marie-rose sauce

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.

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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.


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

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About the Author

Alexandra Fay

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.

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