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Prawn Cocktail with Marie Rose Sauce

Prawn Cocktail with Marie Rose Sauce


This prawn cocktail recipe is fresh and beautiful, boasting a blushing color from the Marie Rose sauce and topped with salmon caviar.

Typically, the prawn cocktail recipe features cooked, peeled prawns served in a glass with a cold sauce made using mayonnaise, ketchup, and other ingredients. It is then served with lettuce and lemon wedges. However, many chefs like Sean Connelly, Chef & Creative Culinary Director at QT Sydney tend to put their spin on the dish to create a unique rendition of this classic cocktail-hour appetizer.

In Chef Sean Connelly’s recipe, also used at Parlour, a French bistro located at the luxury hotel, you’ll find that his version uses Marie Rose sauce, a luxurious and sophisticated sauce that includes Cognac Brandy. He then garnishes it with salmon caviar and Maldon sea salt flakes. The result is a luxurious, mouthwatering dish that will make taste buds jolly.  

Prawn Cocktail from Parlour, Sydney

Here are a few tips that can help you make the perfect prawn cocktail:

1. Choose fresh, high-quality prawns: The key to an excellent prawn cocktail is using fresh, high-quality prawns. Look for prawns that are firm, plump, and have a bright color. 

2. Use a flavorful sauce like the Marie Rose: The sauce is a crucial component of a prawn cocktail. Make sure to use a flavorful sauce that complements the sweetness of the prawns. Add a dash of Tabasco sauce, Worcestershire sauce, and freshly squeezed lemon juice to the sauce for an extra kick of flavor. 

3. Serve it chilled: Prawn cocktail is best served chilled. Keep the prawns and the sauce in the refrigerator until ready to serve. You can also chill the glasses you plan to serve the cocktail. 

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4. Use the proper garnishes: The right garnishes can make a massive difference in the presentation and taste of your prawn cocktail. Use fresh lettuce leaves, lemon wedges, and a sprinkle of chopped chives or parsley to add color and flavor to the dish. 

5. Be creative with the presentation: A prawn cocktail is delicious and visually appealing. You can be creative with the presentation and serve it in a martini glass or a champagne flute for a more elegant look.

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Prawn Cocktail with Marie Rose Sauce

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  • Author: Chef Sean Connelly
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


This prawn cocktail recipe is fresh and beautiful, boasting a blushing color from the Marie Rose sauce.


  • 6 large cooked tiger prawns, peeled, deveined, heads and tails removed
  • 1 head of baby lettuce

Marie Rose Sauce

  • 1/3 cup mayonnaise
  • 2 tablespoon ketchup
  • 1.5 teaspoon Cognac Brandy
  • 1.5 tablespoons lemon juice
  • 1.5 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Tabasco, or to taste


  • 1 tablespoons salmon caviar
  • 1 tablespoons chives, finely chopped
  • 2 lemon wedges


  • Maldon Sea Salt flakes
  • Freshly ground white pepper



  1. Separate the lettuce leaves, separating small leaves from large ones. Keep the small, more beautiful leaves for the cocktail dish, and discard the larger leaves. 
  2. Toss the lettuce leaves in 1 tablespoon of fresh lemon juice and season generously with sea salt flakes.
  3. Combine the mayonnaise, ketchup, remaining lemon juice, Worcestershire sauce, Cognac Brandy, mustard, and Tabasco for the Marie Rose sauce—Season well with freshly ground white pepper. 
  4. To assemble, divide lettuce onto 4 small plates, top with prawn tails, Marie Rose sauce, salmon caviar, and sprinkle with chives. Serve with one lemon wedge each.
  • Prep Time: 10 minutes
  • Category: Appetizer
  • Cuisine: American


  • Serving Size: 2
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