Description
Classic Prawn Cocktail featuring juicy medium prawns tossed in a tangy, creamy Rose Marie Sauce made from quality whole egg mayonnaise, ketchup, Worcestershire sauce, horseradish, and spices, served over finely sliced iceberg lettuce with optional lemon wedges and parsley garnish. A refreshing and elegant starter perfect for summer or festive occasions.
Ingredients
Scale
Prawns
- 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields about 600 g peeled) OR
- 600 g / 1.2 lb fresh cooked prawns already peeled
Salad Base
- About 3 cups iceberg lettuce, finely sliced
Sauce
- 2/3 cup / 165 ml mayonnaise (preferably good quality whole egg mayonnaise)
- 1 tbsp ketchup (or Australian/UK tomato sauce)
- 1 tsp Worcestershire sauce
- 1 tsp freshly grated horseradish (or 1 1/2 tsp jarred horseradish OR 3/4 tsp wasabi)
- Dash of tabasco sauce (to taste)
- Pinch of cayenne pepper (to taste, for flavor and color)
Garnish (optional)
- Lemon wedges
- Finely chopped parsley
Instructions
- Prepare Prawns: If using whole prawns with shells and heads, remove the heads and peel them. Save a few whole prawns for decoration, if desired. Deveining is optional with medium-sized cooked prawns as it is usually negligible and not noticeable with the sauce.
- Make Sauce: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, freshly grated horseradish (or substitute), tabasco sauce, and cayenne pepper. Mix well to create the classic Rose Marie sauce.
- Toss Prawns in Sauce: Add the peeled prawns to the sauce and toss gently to coat them thoroughly and evenly.
- Assemble: Place a layer of finely sliced iceberg lettuce in serving dishes. Martini glasses work beautifully for presentation, but any small vessels or even lettuce cups can be used.
- Serve: Top the lettuce with the sauced prawns. Garnish with lemon wedges around the edges and a sprinkle of finely chopped parsley if using. Serve immediately for a fresh, chilled appetizer.
Notes
- This recipe is a classic Australian interpretation of the Prawn Cocktail, featuring the iconic Rose Marie Sauce, a pink mayonnaise-based dressing.
- Using a high-quality, whole egg mayonnaise is essential for authentic flavor and creaminess.
- The horseradish component can be substituted with jarred horseradish or wasabi if fresh is unavailable.
- The prawns can be cooked fresh or pre-cooked; peeling and deveining depends on preference and size.
- This dish is best served chilled and fresh to maintain the crispness of the lettuce and the juiciness of the prawns.
Nutrition
- Serving Size: 150 g
- Calories: 232 kcal
- Sugar: 2.7 g
- Sodium: 479 mg
- Fat: 10.9 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1 g
- Protein: 23.2 g
- Cholesterol: 218 mg
