British Classic: Prawn Cocktail with Marie Rose Sauce

British Classic: Prawn Cocktail with Marie Rose Sauce
©Michael Rathmayer

British Classic: Prawn Cocktail with Marie Rose Sauce

This is such a classic - but for good reason. It is also quick to prepare.

Ingredients (6 servings)
4-5 tablespoon(s) mayonnaise (homemade if possible)
3 handful Romaine lettuce leaves
1-2 tablespoon(s) ketchup
1 teaspoon(s) Dijon mustard
4-5 splash(es) Tabasco
lemon juice
1 pinch(es) Cognac
1 spring onion, finely chopped
600 prawns, peeled, fresh or defrosted
6 lemon wedges
paprika powder or cayenne pepper
salt
pepper
  • Season the mayonnaise with ketchup, Dijon mustard, Tabasco and Cognac as well as pepper, salt and lemon juice.
  • Wash, drain and pat dry the lettuce leaves, cut into fine strips, mix with the finely chopped spring onion and divide between six thick-walled wine glasses.
  • Place a generous spoonful of sauce on top of the lettuce, then divide the prawns evenly between the glasses.
  • Finish with another generous tablespoonful of sauce which should completely cover the fish. Chill for one to two hours.
  • Before serving, remove from the fridge, dust with a little paprika powder or cayenne pepper, garnish with lemon wedges and serve with freshly toasted brown bread and butter.