Appetizers
Prawn Cocktail
The Quirky Foodster Team
Ingredients
- 400 g (14 oz) Cooked, peeled prawns
- 120 g (1/2 cup) Mayonnaise
- 3 tbsp Tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp Lemon juice
- 1/2 head Iceberg lettuce, shredded
- 1/2 tsp Paprika, for garnish
- 4 slices Brown bread and butter, to serve
Method
- In a bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce and lemon juice to make the Marie Rose sauce.
- Taste and adjust with more lemon juice or ketchup as needed for a balanced tangy flavour.
- Divide the shredded lettuce among serving glasses.
- Toss the prawns gently in the sauce until well coated.
- Spoon the sauced prawns over the lettuce in each glass.
- Dust lightly with paprika and chill for 15 minutes before serving with buttered brown bread.
Introduction: A dish of prawns in a tangy Marie Rose sauce served over shredded lettuce, the prawn cocktail became hugely fashionable in English restaurants and dinner parties of the 1960s and 1970s, and remains a nostalgic retro starter across the country.
Cultural Background: A dish of prawns in a tangy Marie Rose sauce served over shredded lettuce, the prawn cocktail became hugely fashionable in English restaurants and dinner parties of the 1960s and 1970s, and remains a nostalgic retro starter across the country.
Storage: Store the sauce and prawns separately, covered, in the refrigerator for up to 1 day; assemble shortly before serving.
Reheating: This is a cold dish and is not reheated.
Tips: Chill the assembled cocktails briefly before serving, as the flavours settle and taste better cold. Pat the prawns dry before mixing them with the sauce, so the sauce stays thick rather than watery.
Variations: A dash of brandy or dry sherry can be added to the sauce for a more indulgent version. Avocado slices are sometimes layered in for a modern update. A vegetarian version replaces prawns with marinated chunks of avocado and cucumber. For a vegetarian version, replace the prawns with diced avocado and cucumber tossed in the same Marie Rose sauce, keeping the lettuce base and bread accompaniment unchanged.
Nutrition: Calories: 310 kcal | Protein: 20 g | Carbs: 10 g | Fat: 21 g
FAQs:
Q: What is Marie Rose sauce made from?
A: It is a simple blend of mayonnaise, ketchup, Worcestershire sauce and lemon juice, giving a tangy, slightly sweet pink sauce that defines the prawn cocktail.
Q: Why is the prawn cocktail considered retro?
A: It reached peak popularity in English dining in the 1960s and 1970s and has since become associated with nostalgic, old-fashioned dinner party menus.
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