• Partnered with
  • Quick
  • Easy
  • Serves 2
  • 10 mins cook
  • 20 mins marinate

Prawn cocktail with Marie Rose sauce

Prawn cocktail

This prawn cocktail recipe makes a perfect gourmet starter when you feel like doing something a little bit retro and fancy. The homemade Marie Rose sauce is sure to be a hit


  • 300 g frozen raw prawn cutlets, defrosted
  • 2 frozen whole banana prawns, defrosted
  • 1/3 cup finely sliced iceberg or crunchy lettuce
  • 1/2 small avocado, peeled and cubed
  • 2 slices red chilli
  • 1 tsp snipped chives

Marie Rose sauce

  • 3 tbsp mayonnaise (use low fat for diabetes friendly)
  • 1 tbsp cream
  • 2 tsp lemon juice
  • 2 tsp tomato paste
  • 2 tsp hot sauce e.g. tabasco
  • 1/2 tsp salt


  1. Bring a pot of water to a light boil and drop in the prawn cutlets. Cook for about 3 minutes until they change colour. Drain and refresh. Repeat with the banana prawns, cooking for about 4 minutes until pink and just cooked through. Drain and refresh. Cool slightly and remove the heads.
  2. To make the Marie Rose sauce, combine the mayo, cream, lemon juice, tomato paste, hot sauce and salt in a small bowl.
  3. Divide the lettuce between two martini-style glasses and top with the avocado, then about 8 prawn cutlets per glass. Spoon over the sauce and garnish with chilli and chives. Hook a banana prawn onto the side of each glass. Chill for 20 minutes before serving.

This recipe first appeared in Food magazine.

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