I do love a retro prawn cocktail, made with a marie rose sauce. There are many recipes out there that tart this classic up. I am a big believer in variety, but often I crave the classic.
There are some very simple rules to follow if you want to make the perfect classic prawn cocktail.
1. It’s all about the sauce
Not too sweet, with the right balance of heat and acid. It has to be spot on as it ties your other ingredients together.
It is the marie rose sauce that makes or breaks this classic entrée. Making your own mayonnaise is probably best. I don’t, I use a less sweet Japanese style mayonnaise, either Kewpie or Keko.
As you will be using a commercially made tomato sauce/ketchup, which has added sugar, you don’t want a mayonnaise that also has added sugar.
2. Quality Produce
As with any simple dish of few ingredients, it is the quality of the ingredients that make it shine.
You can either use pre cooked prawns, or buy green and cook them yourself. What ever option you choose, just make sure they are the best quality you can get your hands on. I tend to buy medium pre cooked prawns.
3. The Lettuce
It has to have crunch, therefore I always grab iceberg lettuce. Yes, very 80’s retro, but that is the kind of girl I am. Whatever your choice is, it has to hold up against a creamy sauce and rich prawns.
Iceberg works well, not only does it have a crunch in the mouth, it is refreshing. Other varieties of lettuce with these same qualities would work just as well.
4. To Finish
A simple lemon wedge. Of course I broke this rule and used some blood limes in the ones pictured, but I couldn’t help myself. This extra addition of acid again aids in lifting the creamy sauce and rich prawns.
To serve, either go retro in a glass or plate it up however you feel. Some crusty bread on the side to mop up excess marie rose sauce is always a good idea.
- 5 tablespoons mayonnaise
- 1 tablespoon tomato sauce
- ½ teaspoon tobasco sauce
- 1 teaspoon Worcestershire sauce
- lemon juice, to taste
- In a medium size bowl mix all your ingredients except your lemon juice.
- Then squeeze in a little lemon juice and taste. If you feel you need to add more, do so, but do it gradually.
- Keep in the fridge until ready to serve.
Of course a marie rose sauce doesn’t necessarily have to stay committed for use in a prawn cocktail. One great Aussie tradition is buying pre cooked prawns for an easy lunch/dinner. Sitting around the table with your loved ones, peeling the prawns and just generally digging in. Bread rolls may even be involved. Wine and beer would most definitely be.
Why not leave the pre-made seafood sauce at the fishmonger and whip up your own to go with those delicious prawns?
Sara xxx
Being a vegetarian, I didn’t even know you could have prawn cocktails! But your photos are stunning – thanks for the tips, I might whip these up for a party (not a uni party… that would be a waste of effort :P)
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..CCU Undercover: Candelori’s Ristorante e Bar
LOL, I don’t think prawn cocktails would be high on your list if you were vegetarian, but I am sure you could substitute some more vegetarian friendly ingredient.
One of my favourite things to order as a kid back in the 80s 🙂
Gaby recently posted..Product review: Tonicka kombucha
Mine too, plus deep fried camembert with cranberry sauce.
I always felt a bit posh when I ordered a prawn cocktail way back. I still remember those paper doilies beneath the glass. So classy!
Oh yes the paper doilies! How could I forget those.
Great marie rose sauce recipe! I’m a big fan of iceberg lettuce too. Many great tips – thanks! 😀
Padaek recently posted..A poem a day – Haiku – Plastic shopping bag
Yes, Ma’am! How wonderful these look, Sara and I can only imagine how wonderful they taste. No apologies for using iceberg lettuce. All the posh ones who say it’s old hat just don’t appreciate that wonderful crunch and perfect backdrop for a dish like this.
Maureen | Orgasmic Chef recently posted..Pumpkin and Asparagus Quiche
Glad to hear you agree Maureen. A prawn cocktail isn’t a prawn cocktail without the iceberg.
Love a good prawn cocktail! And there ain’t no better match for mayo than crisp ice berg!
Helen | Grab Your Fork recently posted..Candied Bakery, Cobb Lane, Olympic Doughnuts, Cafe Cui and 8bit Burgers – Melbourne
Yup has to have that crunch, butter lettuce or the likes do not stand up to the job.
I know this dish oozes 80’s tacky but I love it so much. My father would be horrified!
Martine @ Chompchomp recently posted..Modern Indian with a twist at Tonka, Flinders Lane, Melbourne
These are so cute! What a great idea! ????