A Prawn Cocktail comprises of a layer of crispy lettuce, some cubed cucumber and avocado, topped with prawns and a luscious smooth, silky, velvety Marie Rose Sauce and a wedge of lemon. The sauce is essentially a mix of ketchup and mayonnaise, with a few added extras; you can make it as quick and easy and as simple as you like. You can even miss out the cucumber and avocado, if you like.
Collect together your equipment (see Recipe Notes below) and ingredients.
First, make the Marie Rose Sauce: simply measure all the ingredients, apart from the salt, into a mixing bowl and stir together thoroughly.
Taste and adjust seasoning if necessary – you may wish to add some salt and/or cayenne pepper.
Now, bring it all together: prepare the vegetables -
- finely shred the lettuce.
- chop the cucumber into small cubes.
- remove the skin and stone from the avocado and chop into cubes.
Layer the vegetables in a serving dish/bowl – traditionally large martini glasses are used but use a bowl or dish of your choice. I add a layer of lettuce, followed by cucumber and then avocado.
Top with the prawns.
Drizzle over the Marie Rose Sauce.
Sprinkle over a little cayenne pepper, for heat, or paprika, if you don’t want any heat.
Pop a prawn, in its shell, over the edge of the glass/bowl to garnish, and serve with a wedge of lemon. NB If you don’t have any prawns with their shells on, balance the lemon wedge on the side of the glass instead.
Serve as is with some fresh bread on the side.
Equipment: