How to make classic prawn cocktail with Marie-rose sauce
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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. Mix mayonnaise, crème fraîche, ketchup, Tabasco sauce, Worcestershire sauce, and lemon juice together in a bowl.
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.
- Mix mayonnaise, crème fraîche, ketchup, Tabasco sauce, Worcestershire sauce, and lemon juice together in a bowl.
- Stir in the cooked peeled prawns until fully coated in the Marie-rose sauce.
Serve
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.
Ingredients
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
- The key to a great prawn cocktail is using ultra fresh, high quality prawns.
Writer Bio
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.