Juicy Prawns with Rose Sauce

This classic Prawn Cocktail recipe has been a staple at my family's summer gatherings for years. The combination of juicy prawns coated in a creamy pink sauce delivers that perfect balance of seafood freshness and rich, tangy flavors that everyone loves.

I first made this prawn cocktail for a Christmas lunch when the oven broke down. What started as a backup plan became our most requested holiday starter, with everyone fighting over the last serving.

Ingredients

• Fresh cooked or raw prawns with shell and heads on. The freshest prawns yield the juiciest results. If you can get them directly from seafood markets, the quality difference is noticeable.
• Whole egg mayonnaise. This creates a smoother, less sharp base for the sauce. High quality mayo makes a tremendous difference.
• Ketchup or tomato sauce. Adds sweetness and that classic pink color to the cocktail sauce.
• Worcestershire sauce. Provides depth and umami notes that balance the richness.
• Fresh horseradish. Brings essential peppery heat that cuts through the creamy sauce.
• Tabasco sauce. Allows you to control the spice level to your preference.
• Cayenne pepper. Just a pinch adds color and subtle warmth.
• Iceberg lettuce. The crisp texture creates the perfect bed for the prawns.

Step-by-Step Instructions

Prepare the prawns.

If using whole prawns, remove heads and peel them carefully to keep the meat intact. For medium sized already cooked prawns, deveining is typically unnecessary as the vein is barely noticeable once covered with sauce.

Make the cocktail sauce.

Combine mayonnaise, ketchup, Worcestershire sauce, horseradish, tabasco, and cayenne in a small bowl. Whisk until completely smooth and the color is consistently pink throughout.

Combine prawns with sauce.

Gently fold the prawns into the sauce, ensuring each piece gets an even coating. The sauce should cling to the prawns without becoming too runny.

Assemble the cocktail.

Line your serving glasses with finely shredded iceberg lettuce. Traditional Martini glasses create that classic presentation, but any small serving vessel works beautifully.

Garnish and serve.

Top with the sauced prawns, add a lemon wedge for squeezing, and sprinkle with optional parsley for color and freshness.

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My grandmother always insisted on peeling the prawns herself, claiming her technique preserved more flavor. While I initially thought this was just her being particular, after years of making this recipe, I completely understand. The freshly peeled prawns truly do taste better.

Storage Tips

For the freshest experience, peel prawns and store in an airtight container for up to 24 hours in the coldest part of your refrigerator. The sauce can be prepared up to 3 days ahead and kept refrigerated separately. For best results, assemble no more than 3 hours before serving to prevent excess sauce from pooling at the bottom of your serving glasses.

Serving Suggestions

Prawn cocktail traditionally serves as an elegant starter, but can be transformed into a light lunch by increasing the portion size and serving with buttered brown bread on the side. For a modern twist, serve in small lettuce cups for a finger-food version at parties. A chilled glass of Sauvignon Blanc or sparkling wine pairs beautifully with the creamy, tangy flavors.

The History Behind Prawn Cocktail

Despite its retro reputation, prawn cocktail remains a timeless classic that originated in the 1960s and became the must-have starter at sophisticated dinner parties throughout the 70s and 80s. In Australia, it has become particularly associated with summer celebrations and Christmas feasts, when seafood takes center stage on many tables. The dish fell out of fashion briefly in the 90s before experiencing a revival as chefs rediscovered and reinvented this simple but perfect combination.

Recipe FAQs

→ What's the difference between Rose Marie sauce and regular mayonnaise?

Rose Marie sauce (also called Marie Rose) is a pink-colored mayonnaise-based dressing enhanced with ketchup, Worcestershire sauce, horseradish, and a touch of heat from tabasco and cayenne pepper. Unlike plain mayonnaise, it has a slightly sweet, tangy flavor with a gentle kick that perfectly complements seafood.

→ Can I use frozen prawns for this cocktail?

Yes, you can use thawed frozen prawns, but fresh prawns will provide the best flavor and texture. If using frozen, ensure they're completely thawed and patted dry before tossing with the sauce to prevent watering down the dressing.

→ How far in advance can I prepare this dish?

For best results, peel the prawns up to 24 hours ahead and prepare the sauce up to 3 days in advance, storing both separately in the refrigerator. Assemble just before serving or at most 3 hours ahead to prevent excess sauce pooling at the bottom of the serving glasses.

→ Do I need to devein the prawns?

With medium-sized already cooked prawns, deveining is usually not necessary as the vein is small and barely noticeable, especially when covered with sauce. However, for larger prawns or if you prefer, you can remove the vein by making a shallow cut along the back of the peeled prawn and lifting it out.

→ What can I substitute for horseradish?

If you don't have fresh horseradish, you can substitute with 1½ teaspoons of jarred horseradish or ¾ teaspoon of wasabi paste. Both will provide the characteristic heat and pungency needed for an authentic Rose Marie sauce.

→ What are good accompaniments to serve with prawn cocktail?

Prawn cocktail pairs wonderfully with thinly sliced brown bread and butter, buttery crackers, or breadsticks. For a complete meal, follow with a light main course such as grilled fish, roast chicken, or a simple pasta dish.