Classic Prawn Cocktail with Marie Rose Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (as a starter)
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 33 minutes (includes 15 minutes chilling)

Quick Ingredients

• 400 g cooked peeled prawns (14 oz), patted dry (or 500 g raw shell-on prawns to cook)
• 4 cups finely shredded iceberg or Little Gem lettuce (about 200 g)
• 1/2 medium English cucumber (150 g), deseeded and finely diced
• 120 g mayonnaise (1/2 cup)
• 60 g ketchup (1/4 cup)
• 1 tbsp fresh lemon juice, plus 1 lemon cut into wedges
• 1 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• 1/4 tsp fine sea salt, 1/8 tsp black pepper
• 1/2 tsp sweet paprika (for dusting)
• Optional for poaching raw prawns: 1 tsp salt, 1 lemon slice

Do This

• 1) If using raw prawns: bring a pot of water to a boil (100°C), salt, add a lemon slice; reduce to a bare simmer (85–90°C). Poach prawns 2–3 min until pink and opaque. Chill in ice water; drain and peel.
• 2) Whisk mayonnaise, ketchup, lemon juice, Worcestershire, cayenne, salt, and pepper until smooth.
• 3) Fold prawns into 2/3 of the sauce. Cover and chill 15 minutes.
• 4) Shred lettuce and dice cucumber; pat very dry.
• 5) Mound lettuce and cucumber in 4 chilled glasses or plates. Spoon sauced prawns on top; drizzle with remaining sauce.
• 6) Dust with paprika, add lemon wedges, and serve immediately.

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Why You’ll Love This Recipe

• Classic, elegant starter with bright, tangy Marie Rose sauce.
• Fast and foolproof—minimal cooking, maximum flavor.
• Fresh crunch from lettuce and cucumber contrasts juicy, sweet prawns.
• Perfect make-ahead elements for effortless entertaining.

Grocery List

• Produce: 1 lemon, iceberg or Little Gem lettuce, 1 English cucumber
• Dairy: None
• Pantry: Mayonnaise, ketchup, Worcestershire sauce, cayenne pepper, paprika, sea salt, black pepper

Full Ingredients

Prawns

• 400 g cooked peeled prawns (14 oz), thawed if frozen and patted dry
• OR 500 g raw shell-on prawns (about 1 lb), plus 1 tsp fine salt and 1 lemon slice for poaching

Marie Rose Sauce

• 120 g mayonnaise (1/2 cup)
• 60 g ketchup (1/4 cup)
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper (add more to taste)
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Salad Base & Garnish

• 4 cups finely shredded iceberg or Little Gem lettuce (about 200 g)
• 1/2 medium English cucumber (150 g), deseeded and finely diced
• 1/2 tsp sweet paprika, for dusting
• 1 lemon, cut into wedges (8 wedges)
• Optional: 1 tbsp finely snipped chives or dill

Step-by-Step Instructions

Step 1: Chill your serving dishes

Pop 4 cocktail glasses, small bowls, or plates into the fridge for at least 10 minutes. A cold vessel keeps the lettuce crisp and the prawns pleasantly cool, boosting both texture and flavor.

Step 2: Cook prawns if using raw

Bring a medium pot of water to a rolling boil (100°C/212°F). Stir in 1 tsp salt and add a lemon slice. Reduce to a bare simmer (85–90°C/185–194°F). Add raw prawns and poach for 2–3 minutes until pink, firm, and opaque. Transfer immediately to an ice bath to stop the cooking. Drain well, peel if needed, and pat dry thoroughly.

If using cooked prawns, thaw (if frozen) and pat dry—no cooking needed.

Step 3: Make the Marie Rose sauce

In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, Worcestershire sauce, cayenne, salt, and black pepper until smooth and salmon-pink. Taste and adjust seasoning—add a pinch more cayenne for heat or an extra squeeze of lemon for brightness.

Step 4: Fold prawns into the sauce and chill

Add the prawns to the bowl and fold gently with a spatula to coat, reserving about one-third of the sauce for drizzling. Cover and chill for 15 minutes so the flavors mingle and the prawns absorb some of the tangy sauce.

Step 5: Prep the salad base

Shred the lettuce finely and deseed/dice the cucumber. Spin or pat everything completely dry—water will dilute the sauce. Divide the lettuce and cucumber among the chilled serving dishes.

Step 6: Assemble

Heap the sauced prawns generously over the lettuce and cucumber. Spoon over the remaining sauce in soft ribbons. Dust lightly with sweet paprika for color and a gentle warmth. Add lemon wedges and scatter chives or dill if using.

Step 7: Serve

Serve immediately while crisp and cold. Optional but lovely: toast or brown-bread triangles on the side for scooping.

Pro Tips

• Dryness equals flavor: Pat prawns, lettuce, and cucumber very dry so the sauce clings beautifully.
• Don’t overcook prawns: Pull them at the first sign of opaque centers; carryover heat finishes the job.
• Chill strategically: Cold bowls and a quick chill of the sauced prawns keep the salad crisp and refreshing.
• Layer the sauce: Fold most into the prawns, then drizzle the rest for a polished, restaurant-style finish.
• Season at the end: A final lemon squeeze right before serving makes the flavors pop.

Variations

• Brandy-kissed: Stir 1–2 tsp brandy and a dash of hot sauce into the Marie Rose for a classic retro twist.
• Avocado upgrade: Add 1 small diced avocado for extra creaminess and color.
• Lighter sauce: Swap half the mayonnaise for thick Greek yogurt; adjust salt and lemon to taste.

Storage & Make-Ahead

Make the sauce up to 3 days ahead and store airtight in the fridge. Cook and peel prawns up to 24 hours ahead; keep refrigerated and dry. Shred lettuce and dice cucumber up to 6 hours ahead; store separately in sealed containers with paper towels to absorb moisture. Assemble just before serving. Leftovers (dressed prawns) keep 1 day chilled; lettuce will soften. Not suitable for freezing once dressed.

Nutrition (per serving)

Approximate: 330 kcal; 24 g protein; 23 g fat; 5 g carbohydrates; 1 g fiber; 820 mg sodium. Values will vary with brands and portion size.