The prawn cocktail always comes back into fashion and for good reason! This dish has taken many forms over the years, often a symbol of the retro dinner party. But let's take it back to basics. Chilled prawns with Marie Rose sauce is simple, classic and pairs wonderfully with a glass of wine. A great starter for the meal ahead!
An infamous hors d'œuvre, the prawn cocktail hit peak popularity between the 60's and 80's and since then cycles in and out of the limelight. You'll often see this vintage classic served in a cocktail glass with shredded lettuce and cubed avocado dolloped with seafood sauce.
A Nostalgic Splash of History
In the ever-evolving world of food, few dishes manage to hold their ground quite like the timeless prawn cocktail. The showstopper that is a colourful glass filled with large prawns, nestled among a creamy, coral-hued sauce would have graced the most glamorous of dinner parties all throughout the 1960s.
The origins of the prawn cocktail can be traced back to the United Kingdom, where it became an iconic dish quite rapidly. Its popularity skyrocketed during the swinging '60s and '70s, becoming a staple at dinner parties and social gatherings. The dish's simplicity and the flavour from the combination of prawns and tangy sauce made it an instant hit. As the years passed, the prawn cocktail endured, proving that some classics never go out of style.
The construction of a fabulous prawn cocktail
While there are countless variations of this dish, the core components remain constant: prawns and Marie Rose sauce. The prawns, typically cold-water varieties, bring a succulent and tender texture, complemented by the Marie Rose sauce with its creamy, tangy, and slightly spicy notes.
Transitioning from classic to contemporary, you'll find prawn cocktails with a twist. Some chefs enhance the dish with a dash of hot sauce for an extra kick, while others experiment with exotic spices. The prawn cocktail has seen countless evolutions over the years. The beauty of the dish lies in its versatility - it's a canvas waiting for your creative touch. This adaptability is what makes it a star on the appetiser menu, capable of complementing various dining experiences, from casual gatherings to upscale soirées.
Australian seafood
Prawns are synonymous with the Australian lifestyle - they capture the summer season perfectly. Renowned for its pristine waters, our country boasts some of the world's highest-quality seafood. Australians have a deep appreciation for the ocean's bounty, with fresh, succulent prawns taking centre stage.
The Aussie penchant for quality ingredients shines through in dishes like the prawn cocktail. Combining plump Australian prawns with a tangy Marie Rose sauce, it's a simple yet exquisite showcase of the nation's seafood excellence.
The way that I like to serve a prawn cocktail is on crushed ice so that the seafood remains wonderfully chilled, with a little serving dish of homemade sauce for the dipping. A platter in the middle of a dinner table surrounded by finger bowls of lemon water, bottles of tabasco and wedges of lemon and you've got the perfect centrepiece entree to kick off the party. The simplicity of this dish is a modern take on the classic.
Ingredients
- Fresh prawns
- Mayonnaise
- Tomato sauce
- Worcestershire sauce
- Horseradish cream
- Tabasco sauce
- Lemon juice
- Paprika
- Chives
See recipe card below for quantities.
Tips and Variations
- Marie rose sauce or cocktail sauce is very easily bought, however I do encourage you to make your own for this recipe. Control the spice and tanginess of the sauce by making it yourself and take this simple dish to the next level.
- Keeping with tradition, you can serve your prawn cocktail in individual glasses alongside lettuce and cubes of avocado if you prefer.
Equipment
- Small bowl
- Whisk
- Serving platter and bowls
If you make this recipe, don't forget to tag me on TikTok or Instagram. I love to see it!
Prawn Cocktail
Ingredients
- 600 g medium to large cooked tiger prawns
- ½ cup whole egg mayonnaise
- 1 tablespoon tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish cream
- 4 shakes of tabasco sauce
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- Chopped chives for serving
Instructions
- Leave prawns whole, or peel away shells until just the tails remain. Place on a serving platter of crushed ice.
- To make the sauce, whisk together remaining ingredients. Place among prawns on your serving platter. Scatter chives over top and serve immediately.
