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Prawn Cocktail

Prawn cocktail is another classic salad that is really easy to throw together. It’s one you don’t see so often anymore which is such a shame as when made properly it is a great salad or starter. You can use the really small prawns which are called Boston prawns or a bigger prawn like a king prawn, which is what I used. The dressing, Marie Rose sauce, is so easy to make. Add 2 tsp of brandy or cognac to take it to a whole new level



4 – 6 cooked king prawns per portion

½ head of crispy iceberg lettuce

Pinch of cayenne pepper to garnish

Zest of 1 lime (optional)

MARIE ROSE SAUCE (cocktail sauce)

4 tbsp. mayonnaise

1 tbsp. tomato ketchup

1 tsp Worcestershire sauce

1 tsp lemon or lime juice



Peel the prawns if not already peeled. I am presuming you are using cooked prawns. If they are raw, poach them in boiling water for 2 minutes after removing the shells. Add a pinch of salt to the water before cooking. Cool under running cold water before using or allow to cool naturally.


Shred the lettuce as thinly as you possibly can.


Place a dollop of Marie Rose in the bottom of a glass.


Top with shredded iceberg lettuce leaving about ¼ at the top of the glass.


Place the prawns on top then top with Marie Rose.


Sprinkle with a little cayenne pepper and lime zest and serve.


MARIE ROSE SAUCE (cocktail sauce)
Also known as cocktail sauce, this is so simple to make. You can even make it using nothing more than 3 parts mayo to 1part ketchup if you don’t have the rest of the ingredients.


Mix all the ingredients together in a bowl, taste and serve if happy.
Add 2 tsp of brandy or cognac to make it extra special.

Mari Rose2

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