My retro trip continues! This weekend it was the turn of that total guilty pleasure starter, prawn cocktail, with the scales tipped most definitely in the favour of pleasure 🙂 I’m a big fan of M&S’s ready made but making your own Marie Rose sauce is so easy that it really is a sin not to just whip it up yourself. That and you can go for the biggest, fattest prawns you can find!
And if you like it as much as Hubby does, it makes for a great salad lunch with some avocados and cherry tomatoes tossed in too.
King Prawn Cocktail
2014-08-17 10:59:40
Serves 4
A delicious retro classic, with an easy peasy homemade Marie Rose sauce.
Prep Time
10 min
Stuff you’ll need…
- 2 tbsp mayonnaise
- 2 tbsp salad cream
- 1 tbsp tomato ketchup
- 1 lemon – juice half, and quarter the other half for serving
- Dash of Tabasco
- 200g cooked prawns – king or tiger
- Lettuce – iceberg if you’re sticking with the classic, or baby gem
- Sprinkle of paprika
Mix!
- In a bowl large enough to hold your prawns and allow for some movement, mix the mayonnaise, salad cream and ketchup. Add lemon juice to taste and mix well. Next, add a dash or two of tabasco – you don’t want to be able to taste its distinctive flavour, just apreciate the piquancy it brings to the party – and mix again.
- Tip your prawns into the bowl and stir until they’re all coated. I like to pop the bowl back in the fridge for a half hour to chill everything, but it’s not a must.
- When you’re ready to serve, grab a few leaves of iceberg and roll them up like a cigar before slicing into ribbons. Half fill your serving bowls with lettuce (if you’re going for that full retro feel then it has to be a large wine glass!) before topping with the prawns. Or, make a wee cradle out of two or three baby gem lettuce leaves on a small plate and spoon the prawns into it.
- Sprinkle with a little paprika and serve with a quarter of lemon.
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