Equipment
Ingredients
Marie Rose Sauce
- 100 g mayonnaise
- 40 g ketchup
- 5 ml worcestershire sauce
- 2 ml tabasco sauce
- 10 ml lemon juice, freshly squeezed
- 5 ml cognac
Prawn Cocktail Base
- 300 g cooked king prawns, peeled and deveined
- 200 g iceberg lettuce, whole leaves
- 4 lemon, cut into wedges
- 1 g smoked paprika
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 287 kcal
- Protein
- 18 g
- Carbohydrates
- 8 g
- Fat
- 20 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 987 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 169 mg
- Potassium
- 247 mg
- Calcium
- 86 mg
- Iron
- 0.7 mg
- Magnesium
- 33 mg
- Phosphorus
- 249 mg
- Zinc
- 1.4 mg
- Vitamin A
- 97 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.04 mg
- Niacin
- 2.1 mg
- Folate
- 36 mcg
- Water
- 124 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the mayonnaise, ketchup, Worcestershire sauce, Tabasco, lemon juice, and cognac in a mixing bowl. Whisk until perfectly smooth and evenly colored.
Cover the bowl and place in the refrigerator at 4°C/39°F for at least 30 minutes. This resting time allows the flavors of the Marie Rose sauce to meld and develop.
Thoroughly wash the iceberg lettuce and pat it completely dry using paper towels. Use a sharp chef knife on a chopping board to finely shred the leaves.
Divide the shredded iceberg lettuce evenly among four cocktail glasses or small glass bowls, creating a crisp, airy base.
Ensure the cooked prawns are entirely dry by pressing them gently between paper towels, then arrange them in an even layer on top of the shredded lettuce in each glass.
Spoon the chilled Marie Rose sauce generously over the prawns, making sure the seafood is well coated in the dressing.
Garnish each serving with a light dusting of smoked paprika and perch a lemon wedge on the rim of the cocktail glasses. Serve immediately while crisp and cold.
Chef's Notes
- For the best texture, ensure your prawns are thoroughly dried with paper towels before assembling. Any residual moisture will dilute the Marie Rose sauce and pool at the bottom of the glass.
- While pre-cooked prawns are traditional and convenient, poaching raw prawns gently in a court bouillon and plunging them into ice water yields a superior, sweeter flavor and firmer snap.
- The dash of Cognac is optional but highly recommended. It elevates the sauce by adding a subtle depth and cutting through the richness of the mayonnaise without making it overly boozy.
- Keep the iceberg lettuce in ice water for 10 minutes before drying and shredding. This maximizes its crispness, providing the perfect textural contrast to the soft prawns.
Storage
Refrigerator: 1 day — Assemble just before serving. Components can be kept separately in airtight containers.
Troubleshooting
Watery lettuce or sauce sliding off the prawns
Cause: Lettuce and prawns were not thoroughly dried before assembly
Fix: Cannot be fixed once assembled. Drain excess liquid from the bottom of the glass if possible.
Prevention: Use a salad spinner for the lettuce and gently press the prawns between paper towels
Marie Rose sauce is too thin
Cause: Excessive lemon juice or liquid ingredients added
Fix: Whisk in additional mayonnaise, 10g at a time, until the desired thickness is restored.
Prevention: Measure liquid flavorings carefully and add gradually to taste
Cultural Context
The prawn cocktail rose to prominence in Great Britain during the 1960s and 1970s, famously championed by television chef Fanny Cradock. It became the definitive dinner party appetizer, symbolizing sophistication and modern dining of the era. Despite a period of falling out of fashion in the late 1990s, it has rightfully reclaimed its status as a beloved retro classic, celebrated for its perfect balance of sweet seafood, crisp lettuce, and tangy sauce.
