Everybody loves a Prawn Cocktail! Prawns (shrimp) tossed in a classic rose coloured Prawn Cocktail Sauce that’s simple to make and way, way better than store bought.
So Aussie, so summer, so Christmas, so…..erm…80’s….and we love it!!!
PRAWN COCKTAIL – HERE TO STAY!
“There’s only one thing better than the sight of a pile of fresh, juicy prawns…. and that’s a pile of freshly PEELED prawns!!“
Prawn Cocktails might be a classic from the 80’s but in my books, they have NEVER gone out of fashion and never will!
In my younger days, I associated prawn cocktails with posh restaurants and feeling very grown up, eating the prawns out of fancy looking glasses with little forks. I know that nowadays, many posh restaurants do modernised versions of prawn cocktails. Plating them up in a fancy way, with poshed-up sauces (I think I even saw a prawn cocktail foam sauce once!!).
I’ve never poshed-up Prawn Cocktails. To me, it’s a classic that is perfect as it is.
Today’s, it’s a perfect summer day here in Sydney. Clear blue skies, the ocean is crystal clear (though surfers are probably sulking because there is zero surf). For festive seasons and summer holidays in Australia, the vision of piles of fresh prawns is one that is familiar to many.
And we all know that there is only one thing better than the sight of a pile of fresh prawns….
….a pile of peeled freshly cooked prawns. Am I right or am I right?? 😉
Thus the ultimate appeal of Prawn Cocktails. It’s every prawn lovers dream come true because it’s a mound of prawns that someone has already peeled for you!
How to make Prawn Cocktail Sauce (Marie Rose Sauce)
Prawn Cocktails are served with a Prawn Cocktail Sauce (also known as Marie Rose Sauce) which is made of mayonnaise, ketchup and Worcestershire sauce, with optional horseradish. It’s quick and easy to make, and tastes way better than store bought Seafood Sauce which tends to have an artificialness about it and is often too sour.
I use Neil Perry’s recipe (he’s a famous restauranteur in Australia). Fab for prawn cocktails but also a great sauce generally for dipping in fresh prawns (here are 5 more Prawn Dipping Sauces!), or crunchy Coconut Crumbed Prawns, chicken fingers/nuggets, wings, and using on burgers (Beef Burgers, Chicken Burgers, Portuguese Chicken Burgers, Steak Sandwiches and Veggie Burgers).
How to serve Prawn Cocktail
It just so happens that I have martini glasses because I am rather partial to the odd martini myself. 😇However, you don’t need fancy glasses for Prawn Cocktails. Yes they are nice served in glass. But they are just as tasty and quite cute in any smallish bowl or ramekins. And failing that, serve them in lettuce cups! (Actually, that’s a great idea for an appetiser!)
Variation Ideas
As briefly mentioned above, there are many variations of Prawn Cocktail but I like to keep it classic because it’s great as is! But here are some add in ideas: diced avocado, finely chopped gherkins or dill pickles, a hint of spiciness from sriracha or tabasco in the sauce, diced mango, fresh dill.
I know many of you reading this are in or approaching the dark depths of winter, so hopefully this doesn’t make you jealous about our Australian summer but instead brings back memories of YOUR summer! – Nagi xx
FRESH PRAWN RECIPES TO ENJOY ALL SUMMER!
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5 Prawn Dipping Sauces for a giant bucket of fresh prawns
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Prawn Cocktail (this recipe)
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Fresh peeled prawns alongside a Corn Salad with Avocado for a quick summer meal
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Browse all Prawn / Shrimp Recipes
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Prawn Cocktail!!!
Ingredients
- 1 kg / 2 lb medium fresh cooked or raw prawns with shell and heads on (yields ~600g once peeled); OR
- 600 g / 1.2 lb fresh cooked prawns already peeled
- About 3 cup iceberg lettuce, finely sliced
- Lemon wedges
- Finely chopped parsley (optional)
Sauce
- 2/3 cup / 165 ml mayonnaise , preferably good quality whole egg mayonnaise (Note 2)
- 1 tbsp ketchup or Australian/UK tomato sauce (Note 3)
- 1 tsp Worcestershire sauce
- 1 tsp freshly grated horseradish (or sub 1 1/2 tsp jarred OR 3/4 tsp wasabi)
- Dash of tabasco sauce (to taste)
- Pinch of cayenne pepper (to taste + tiny bit of colour)
Instructions
- If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
- Mix together Sauce in a small bowl.
- Toss prawns with Sauce.
- Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
- Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
See? I told you it was a beautiful day today. 🙂 Dozer is gagging to get to the beach so I’m signing off!
This looks so delicious!! I only have prepared horseradish though…do you think it would be okay?
Hi Miranda – sub 1 1/2 tsp jarred – N x
Hi Nagi! This looks delish… But we get only raw prawns here in India. How do you cook it??
Thanks
Hi Karishma, you can simply boil the raw prawns and cool them!
Dear Nagi
Thank you for sharing your recipes, I am from Singapore.
I have been following your blog for a long time. I had requested for your e cookbooks several times, but until today have not received, am disappointed.
Will you please email to me?
Thank you,
Auntie Anne
Dear Nagi,
I discovered your blog about halfway through the year, and have now made so many of your fabulous recipes. Thank you for your care, effort and enthusiasm in creating the Recipe Tin Eats and for inspiring me back into my love of cooking! I’m using your recipes for our Christmas lunch and have just made the seafood cocktail sauce – yum! Wanted to wish you, your mum and family and darling Dozer, too, the happiest of Christmases and a fabulous 2018 🙂 Looking forward to continued cooking adventures … thank you.
I’m so honoured you’re using my recipes for your Christmas lunch! Merry Christmas to you too! N xx
I love your “nutrition stamp”. It looks so “professional” and is easy to read. I am collecting your wonderful recipes yo my digital cookbook, Mastercook. Lately you have been doing something differently than earlier. I cannot anymore copy-paste the stamp. However I can add the written lines. So there are still nutrients on my recipes but not so professional. 😎
Hi Eija! That’s odd, I am using the same method for pasting in the nutrition table 🙂 I’m so glad you’re enjoying my recipes, thank you for letting me know! N x
Where do you buy your fresh horse radish here in Australia, Nagi? xx Nikki
Hi Nikki! I find it at (some) Harris Farms and Thomas Dux. But don’t worry if you can’t, honestly, jar or wasabi is great! N xx
I’m in agreement, prawn cocktail is a classic and needs no further embellishment from avocadoes etc… I’m going to try your recipe as I’m a fan of horseradish and wasabi, both have that nasal passage clearing quality and bring a welcome warmth to a sauce. I have a recipe that also includes a shot of scotch which is delicious. I’m a fan of your lovely dog and enjoy seeing his updates at the end of your posts. Merry Christmas.x
Oooh another reader mentioned sherry too! I am definitely trying a shot of some liquor the next time I make this. 🙂 Merry Christmas to you too! N x
Wow to Dozers life!! Nagi yumi, nice and Light, Fresh, love IT. Must share with YOU My Luck! Friend brought me goodies from her garden, bag Of herbs, rosmary, two tapestries Of mine , kafira leaves , garlic, grapefrut and last is the best home grown Blackberries!! Done Cooking for her, risottos with mushrooms and smoke salmon and givinkomquat from Liquer for fruit cake. But there is more. Dear Neighbour brought me bag Of home grown broad beans, My fingers Are ALL twisted, piling them double ! But ALL is good. Inreturn givin home Made marmelade.! Wish YOU Were here so we could share! Regards, Vera.
Oh wow you’re so lucky Vera! Sounds like your kitchen has been in full action mode! N xx
Always and forever a great classic! The color on those shrimp is simply gorgeous and that dipping sauce… such a fantastic compliment! I love posh foods that are a quick, easy, and serve a crowd. I hope Dozer got a few of those bad boys 😉
WHAT IS A RECIPE FOR THE PINK SEAFOOD SAUCE I CAN SERVE WITH PRAWNS IN LONG LEGGED GLASSES I HAVE.
You KNOW he did….
Strangely (maybe) I’ve found a little cream sherry in the sauce works very well 🙂
Not strange at all actually, I get it! Might have to give it a go this Christmas…. 🙂 N x
This is what I call ease appetizer now for the holiday. Looks so delicious!
YOU GOT IT!!! 🙂 N x
A classic! Makes me think of my mother and want some right now.
Awww I love hearing that Victoria! N x
The water looks beautiful and so do your shots of the shrimp salad. We love our shrimp and I agree, about feeling that a shrimp cocktail makes one feel like it’s a special occasion. And smarty you went even further and put it in a fancy glass. When we make our sauce it is more of a tomatoey, horseradishy, lemony sauce. We’re fortunate to get fresh wild caught shrimp which are amazing! I’ll have to try your sauce, we do like our wasabi. Have a great weekend – Dorothy must live around the same area I do, it is 24F here.
Only because I have martini glasses! Come on – you don’t have martini glasses?? I picked you for a cocktail girl! N x
Hi! One word…PERFECT!! You know I’m doing your Parmesan crusted salmon (with lemon sauce) for Christmas Eve so I absolutely have to have these! I never get tired of shrimp, they are so versatile in so many dishes! Jambalaya and paella come to mind! I would sub a little Old Bay for the cayenne. I know it is not available in Australia, but Claire posted a homemade version if you’re interested. Have a wonderful, warm weekend! PS It is 25F here just in case you were wondering. 🙂
I’ve MADE her Old bay! seriously! I ran out of the tin I bought back from the states! N xx
Dorothy Dunton, I live in Aust. as well and I make all sorts of spice and herb mixes that can only be purchased in the States including your mentioned “Old Bay” and Mrs. Dash as with many more and use them almost daily. I’ve been astounded every time I visit the States and walk through the supermarkets there compared with what we have here. I only wish the companies here would build their stores twice the size they are to accommodate the amount of FOOD stock variety you guys have and that’s just groceries without all the other stuff they stock.
Hi Josephine – I hear you! ? The selection of spices over there – especially the variety of Mexican spices and seasonings – is SO GOOD!! And condiments too. You should have seen the suitcase I brought back last time I came back from the states…..jam packed not with shoes and clothes, but cans of green chillies and spices!!
Hi Nagi, I didn’t think we were allowed to bring food back into Australia, so I’ve never tried since there’s so much one has to declare and I don’t want to have anything confiscated since I’ve paid good money, so I don’t bring food in. I’ve made so many spice and herb mixes though from “copy-cats” type and find them very good, even though I don’t know how the original may taste, but the copies will do me fine as I presume they must be very similar. I love your page as it keep my mind wondering and taste-buds salivating. Just keep them coming as I rarely make the same thing twice because there’s SO MANY BEAUTIFUL dishes (meals) I want to try and you don’t give me much of a chance to make them more, unless my hubby says “That’s flippin’ GOOOOD”.