United Kingdom Prawn Cocktail Salad
Prawn cocktail salad, a classic British dish, features prawns dressed in a tangy Marie Rose sauce, typically made from mayonnaise, ketchup, Worcestershire sauce, and lemon juice. Popularized in the mid-20th century, this retro favorite became synonymous with British fine dining in the 1960s and 1970s, particularly as a starter for festive occasions. Its origins are linked to the rise of shrimp cocktails in America, but the British version adapted the flavors to suit local palates. Served over crisp lettuce with a garnish of paprika or lemon, it embodies the elegance and indulgence of post-war dining culture. Though its popularity waned with changing food trends, prawn cocktail remains a nostalgic symbol of British culinary tradition.
Recipe Servings: 4
Ingredients
- 2 Tbsp (30 ml) mayonnaise
- 1 Tbsp (15 ml) ketchup
- 1 tsp (5 ml) Worcestershire sauce
- Juice of ½ lemon
- 5 oz (150 g) prawns, cooked and peeled
- 1 small head of lettuce, shredded
- Paprika, for garnish
Directions
- Mix the mayonnaise, ketchup, Worcestershire sauce, and lemon juice in a bowl to make Marie Rose sauce.
- Toss the prawns in the sauce until coated.
- Arrange the lettuce on a plate or bowl, top with the prawns, and sprinkle with paprika.
Notes
- Marie Rose sauce is a classic English cocktail sauce for prawn or shrimp cocktail. A simpler version can be made by mixing tomato ketchup with mayonnaise.
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