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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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