1 Measure out the mayonnaise, ketchup and Worcestershire sauce and mix them together in a bowl. 2 Add the prawns and mix until completely coated, then cover and pop in the fridge until ready to serve. 3 To serve, place spoonfuls of the prawn cocktail mixture onto small lettuce leaves or use as a healthy baked potato topping. More items...
Prawn Cocktails are served with a Prawn Cocktail Sauce (also known as Marie Rose Sauce) which is made of mayonnaise, ketchup and Worcestershire sauce, with optional horseradish. It’s quick and easy to make, and tastes way better than store bought Seafood Sauce which tends to have an artificialness about it and is often too sour.
In Australia, our prawn cocktail sauce is more cream based. We have based our keto shrimp cocktail sauce on the Australian version we know and love. It works perfectly for keto as it’s an excellent way to add fat to the lean shrimp.
Mary Berry's prawn cocktail. The classic marie rose or cocktail sauce is a blend of mayonnaise, tomato and lemon juice. Berry suggests using a blend of light mayonnaise and creme fraiche, but I'm not keen on the light version, and I think the lemon juice adds enough freshness on its own. Cradock's whipped cream makes it taste too rich and cloying.