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    Home » Recipes » Seafood

    4 rules to making a Classic Prawn Cocktail

    October 24, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    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.

    marie-rose-sauce-recipe

    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.

    prawn-cocktail-recipe

    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.

    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

    classic-prawn-cocktail

    Marie Rose Sauce

    Recipe Author: Sara McCleary
    Not too sweet, with the right balance of heat and acid.
    Print Recipe Pin Recipe
    Course Condiments/Sauces/Marinades
    Cuisine American
    Calories 484 kcal

    Ingredients

    • 5 tablespoons mayonnaise
    • 1 tablespoon tomato sauce
    • ½ teaspoon tobasco sauce
    • 1 teaspoon Worcestershire sauce
    • lemon juice to taste

    Instructions
     

    • 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.

    Nutrition

    Calories: 484kcalCarbohydrates: 2gFat: 52gSaturated Fat: 8gCholesterol: 29mgSodium: 634mgPotassium: 97mgSugar: 2gVitamin A: 65IUVitamin C: 2.6mgIron: 0.3mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

    1. Jaclyn

      September 28, 2016 at 8:08 pm

      These are so cute! What a great idea! ????

      Reply
    2. Martine @ Chompchomp

      October 28, 2014 at 10:12 pm

      I know this dish oozes 80's tacky but I love it so much. My father would be horrified!

      Reply
    3. Helen | Grab Your Fork

      October 26, 2014 at 1:08 pm

      Love a good prawn cocktail! And there ain't no better match for mayo than crisp ice berg!

      Reply
      • Sara

        October 27, 2014 at 12:27 am

        Yup has to have that crunch, butter lettuce or the likes do not stand up to the job.

        Reply
    4. Maureen | Orgasmic Chef

      October 26, 2014 at 7:24 am

      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.

      Reply
      • Sara

        October 27, 2014 at 12:26 am

        Glad to hear you agree Maureen. A prawn cocktail isn't a prawn cocktail without the iceberg.

        Reply
    5. Padaek

      October 24, 2014 at 4:43 pm

      Great marie rose sauce recipe! I'm a big fan of iceberg lettuce too. Many great tips - thanks! 😀

      Reply
    6. john | heneedsfood

      October 24, 2014 at 10:17 am

      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!

      Reply
      • Sara

        October 27, 2014 at 12:25 am

        Oh yes the paper doilies! How could I forget those.

        Reply
    7. Gaby

      October 24, 2014 at 8:30 am

      One of my favourite things to order as a kid back in the 80s 🙂

      Reply
      • Sara

        October 27, 2014 at 12:25 am

        Mine too, plus deep fried camembert with cranberry sauce.

        Reply
    8. Choc Chip Uru

      October 24, 2014 at 7:31 am

      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

      Reply
      • Sara

        October 27, 2014 at 12:24 am

        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.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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