Ingredients
- 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on ((yields ~600g once peeled); OR)
- 600 g / 1.2 lb fresh cooked prawns already peeled
- About 3 cup iceberg lettuce, finely sliced
- Lemon wedges
- Finely chopped parsley ((optional))
- 2/3 cup / 165 ml mayonnaise (, preferably good quality whole egg mayonnaise (Note 2))
- 1 tbsp ketchup (or Australian/UK tomato sauce (Note 3))
- 1 tsp Worcestershire sauce
- 1 tsp freshly grated horseradish ((or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi))
- Dash of tabasco sauce ((to taste))
- Pinch of cayenne pepper ((to taste + tiny bit of colour))
Instructions
- If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
- Mix together Sauce in a small bowl.
- Toss prawns with Sauce.
- Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
- Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
Full Article
Everybody loves a Prawn Cocktail! Prawns (shrimp) tossed in a classic rose coloured Prawn Cocktail Sauce that’s simple to make and way, way better than store bought.
So Aussie, so summer, so Christmas, so…..erm…80’s….and we love it!!!
Prawn Cocktails - juicy prawns dressed with Cocktail Sauce on a bed of lettuce served in a martini glass. Elegant appetizer
PRAWN COCKTAIL – HERE TO STAY!
“There’s only one thing better than the sight of a pile of fresh, juicy prawns…. and that’s a pile of freshly PEELED prawns!!“
Prawn Cocktails might be a classic from the 80’s but in my books, they have NEVER gone out of fashion and never will!
In my younger days, I associated prawn cocktails with posh restaurants and feeling very grown up, eating the prawns out of fancy looking glasses with little forks. I know that nowadays, many posh restaurants do modernised versions of prawn cocktails. Plating them up in a fancy way, with poshed-up sauces (I think I even saw a prawn cocktail foam sauce once!!).
I’ve never poshed-up Prawn Cocktails. To me, it’s a classic that is perfect as it is.
Prawn Cocktail - Prawns (shrimp) tossed in a Marie Rose Sauce, the classic pink mayonnaise sauce for prawn cocktails. Fast, fresh and delicious! www.recipeteineats.com
Today’s, it’s a perfect summer day here in Sydney. Clear blue skies, the ocean is crystal clear (though surfers are probably sulking because there is zero surf). For festive seasons and summer holidays in Australia, the vision of piles of fresh prawns is one that is familiar to many.
And we all know that there is only one thing better than the sight of a pile of fresh prawns….
Prawn Cocktail - Prawns (shrimp) tossed in a Marie Rose Sauce, the classic pink mayonnaise sauce for prawn cocktails. Fast, fresh and delicious! www.recipeteineats.com
….a pile of peeled freshly cooked prawns. Am I right or am I right?? 😉
Prawn Cocktail - Prawns (shrimp) tossed in a Marie Rose Sauce, the classic pink mayonnaise sauce for prawn cocktails. Fast, fresh and delicious! www.recipeteineats.com
Thus the ultimate appeal of Prawn Cocktails. It’s every prawn lovers dream come true because it’s a mound of prawns that someone has already peeled for you!
How to make Prawn Cocktail Sauce (Marie Rose Sauce)
Prawn Cocktails are served with a Prawn Cocktail Sauce (also known as Marie Rose Sauce) which is made of mayonnaise, ketchup and Worcestershire sauce, with optional horseradish. It’s quick and easy to make, and tastes way better than store bought Seafood Sauce which tends to have an artificialness about it and is often too sour.
I use Neil Perry’s recipe (he’s a famous restauranteur in Australia). Fab for prawn cocktails but also a great sauce generally for dipping in fresh prawns (here are 5 more Prawn Dipping Sauces!), or crunchy Coconut Crumbed Prawns, chicken fingers /nuggets, wings, and using on burgers (Beef Burgers, Chicken Burgers, Portuguese Chicken Burgers, Steak Sandwiches and Veggie Burgers).
Prawn Cocktail - Prawns (shrimp) tossed in a Marie Rose Sauce, the classic pink mayonnaise sauce for prawn cocktails. Fast, fresh and delicious! www.recipeteineats.com
How to serve Prawn Cocktail
It just so happens that I have martini glasses because I am rather partial to the odd martini myself. 😇However, you don’t need fancy glasses for Prawn Cocktails. Yes they are nice served in glass. But they are just as tasty and quite cute in any smallish bowl or ramekins. And failing that, serve them in lettuce cups! (Actually, that’s a great idea for an appetiser!)
Prawn Cocktail - Prawns (shrimp) tossed in a Marie Rose Sauce, the classic pink mayonnaise sauce for prawn cocktails. Fast, fresh and delicious! www.recipeteineats.com
Variation Ideas
As briefly mentioned above, there are many variations of Prawn Cocktail but I like to keep it classic because it’s great as is! But here are some add in ideas: diced avocado, finely chopped gherkins or dill pickles, a hint of spiciness from sriracha or tabasco in the sauce, diced mango, fresh dill.
I know many of you reading this are in or approaching the dark depths of winter, so hopefully this doesn’t make you jealous about our Australian summer but instead brings back memories of YOUR summer! – Nagi xx
FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!
- 5 Prawn Dipping Sauces for a giant bucket of fresh prawns
- Prawn Mango Avocado Summer Salad with Lime Dressing
- Thai Prawn Mango Avocado Salad
- Prawn Cocktail (this recipe)
- Vietnamese Rice Paper Rolls
- Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
- Browse all Prawn / Shrimp Recipes
Prawn Cocktail - Prawns (shrimp) tossed in a Marie Rose Sauce, the classic pink mayonnaise sauce for prawn cocktails. Fast, fresh and delicious! www.recipeteineats.com
Prawn Cocktail!!!
Author: Nagi | RecipeTin Eats
Prep: 10
Total: 10
Appetizer
4.95 from 20 votes
Servings 6
Tap or hover to scale
A classic Prawn Cocktail recipe! Juicy prawns (shrimp) tossed in a beautiful Prawn Cocktail Sauce (Rose Marie Sauce – a pink mayonnaise). The key to a good Rose Marie Sauce is a good mayonnaise. Use whole-egg if you can find it. (Note 1) A classic Aussie summer festive starter!
Ingredients
- 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled); OR
- 600 g / 1.2 lb fresh cooked prawns already peeled
- About 3 cup iceberg lettuce, finely sliced
- Lemon wedges
- Finely chopped parsley (optional)
Sauce
- 2/3 cup / 165 ml mayonnaise, preferably good quality whole egg mayonnaise (Note 2)
- 1 tbsp ketchup or Australian/UK tomato sauce (Note 3)
- 1 tsp Worcestershire sauce
- 1 tsp freshly grated horseradish (or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi)
- Dash of tabasco sauce (to taste)
- Pinch of cayenne pepper (to taste + tiny bit of colour)
Prevent screen from sleeping
Instructions
- If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it’s hard to do + so small it’s barely noticeably especially with sauce).
- Mix together Sauce in a small bowl.
- Toss prawns with Sauce.
- Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
- Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
Recipe Notes:
1. Let’s talk PRAWNS! The better and fresher your prawns, the tastier this will be. In Australia, seafood stores and even major supermarkets sell really great quality fresh whole cooked prawns. They are basically cooked the moment they are caught, so they are great quality!
For a premium, you can purchase them already peeled. But they will be juicier and fresher if you peel them yourself!
2. Whole Egg Mayonnaise is smoother and not as sharp in flavour as classic mayonnaise. It is now widely available in Australian supermarkets – I use S&W (sold at Woolies and Coles).
3. Tomato Sauce in Australia/UK and many other countries outside America is a condiment that is the equivalent of ketchup (just slightly less flavouring spices in it). If you are in America, do NOT use your tomato sauce which is more like pureed tinned tomatoes with some flavourings, the flavour is not strong enough!
4. How much prawns per person – I cater for 100g / 3.5 oz of prawns per head which I think is a good size for starters. But you can be as generous as you want!
5. Prep time assumes you use already peeled prawns. I peeled my own – it takes me about 15 minutes to peel 1 kg / 2 lb of medium sized prawns (about 45 I think), but I’ve had practice! Line up the family at the kitchen bench and make a production line out of it!
6. Sauce recipe by Neil Perry.
7. Make Ahead: Peel prawns and place in airtight container for up to 24 hours (the fresher the better). Make sauce and refrigerate for up to 3 days. Assemble just before serving. If you assemble more than say 3 hours ahead, you’ll end up with sauce pooled on the lettuce. I assembled it 5 hours ahead and had that problem – still delish and still enough sauce on the prawns, but there was more sauce than ideal pooled at the base of the glass.
8. Nutrition per serving, assuming 6 servings.
Nutrition Information:
Serving: 150gCalories: 232cal (12%)Carbohydrates: 9.5g (3%)Protein: 23.2g (46%)Fat: 10.9g (17%)Saturated Fat: 1.9g (12%)Polyunsaturated Fat: 9gCholesterol: 218mg (73%)Sodium: 479mg (21%)Sugar: 2.7g (3%)
Keywords: Prawn Cocktail
LIFE OF DOZER
See? I told you it was a beautiful day today. 🙂 Dozer is gagging to get to the beach so I’m signing off!
dozer-looking-out-at-ocean