Alice Rose Prawn cocktail gets dismissed as an outdated starter, but a properly made one, with a sauce that’s balanced rather than just mayonnaise and ketchup stirred together, is worth bringing back.
The sauce here leans on a splash of brandy and Worcestershire sauce alongside the usual mayonnaise and ketchup, which gives it a bit more depth than the version most people remember from decades ago.
It takes about fifteen minutes and needs no cooking beyond the prawns themselves, if they’re not already cooked.
Why a Splash of Brandy Changes a Basic Marie Rose Sauce
A plain mix of mayonnaise and ketchup tastes exactly like what it is — sweet and slightly flat.
A small splash of brandy, along with Worcestershire sauce and a touch of Tabasco, adds a warmth and complexity that lifts the sauce considerably beyond its more basic version, without making it taste boozy or overpowering the prawns underneath.
Getting the ratio of mayonnaise to ketchup right also matters more than it might seem — too much ketchup and the sauce turns cloyingly sweet, too little and it loses the characteristic pink colour and gentle tang that makes it a Marie Rose sauce rather than plain flavoured mayonnaise.
Ingredients for Gordon Ramsay Prawn Cocktail
- 400g cooked, peeled king prawns
- 150g mayonnaise
- 3 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp brandy (optional)
- A few drops of Tabasco
- Juice of 1/2 lemon
- 1/2 baby gem lettuce, finely shredded
- Salt and freshly ground black pepper
- Cayenne pepper, to garnish
- Brown bread and butter, to serve
How to Make Gordon Ramsay Prawn Cocktail — Step by Step
Step 1 — Make the Marie Rose Sauce
In a bowl, combine the mayonnaise, ketchup, Worcestershire sauce, brandy if using, and Tabasco. Mix thoroughly.
Step 2 — Season the Sauce
Add a squeeze of lemon juice and season with salt and pepper. Taste and adjust the balance of ketchup and Tabasco as needed.
Step 3 — Prepare the Prawns
Pat the prawns dry with kitchen paper if they’ve been sitting in any liquid. Reserve a few whole prawns for garnish, and roughly chop the rest.
Step 4 — Layer the Glasses
Divide the shredded lettuce between serving glasses or small bowls.
Step 5 — Combine and Assemble
Toss the chopped prawns through most of the sauce, then spoon over the lettuce. Top with the reserved whole prawns.
Step 6 — Finish and Serve
Drizzle with a little extra sauce, dust with a pinch of cayenne pepper, and serve immediately with brown bread and butter.
My Top Tips for the Best Gordon Ramsay Prawn Cocktail
Pat the prawns dry before combining with the sauce, as excess moisture will thin the sauce and dilute its flavour.
Taste and adjust the sauce before assembling, as the balance of ketchup, Worcestershire sauce and Tabasco varies depending on personal preference and the exact brands used.
Use good-quality, plump prawns, as there’s very little else in this dish to distract from them if they’re overly small or watery.
Shred the lettuce finely, as large pieces make the dish awkward to eat with a spoon.
Assemble just before serving, as the lettuce can wilt and the prawns can release liquid if left dressed for too long.
Serving Suggestions
Serve as a classic starter with thinly sliced brown bread and butter on the side, or with a wedge of lemon for an extra squeeze at the table.
How to Store Gordon Ramsay Prawn Cocktail
In the fridge: The sauce can be made up to 2 days ahead and stored covered in the fridge. Assemble the full dish just before serving rather than storing it pre-mixed.
In the freezer: Not suitable for freezing once assembled, as both the mayonnaise-based sauce and the prawns will change texture significantly.
Gordon Ramsay Prawn Cocktail Recipe
Ingredients
Method
- Mix mayonnaise, ketchup, Worcestershire sauce, brandy and Tabasco.
- Season with lemon juice, salt and pepper.
- Pat prawns dry, reserve some whole, chop the rest.
- Divide lettuce between glasses.
- Toss chopped prawns through sauce, spoon over lettuce, top with whole prawns.
- Drizzle with extra sauce, dust with cayenne, serve with bread.
Notes
Frequently Asked Questions About Gordon Ramsay Prawn Cocktail
Can I make the sauce ahead of time?
Yes — the Marie Rose sauce can be made up to 2 days ahead and kept covered in the fridge, which is actually a good way to save time before serving.
Can I use raw prawns instead of cooked?
Yes — cook raw prawns in boiling salted water for 2–3 minutes until pink and just cooked through, then cool completely before using.
Why is my sauce too thin?
This is usually from the prawns not being patted dry enough before combining, releasing extra liquid into the sauce. Make sure the prawns are properly dried first.
What can I use instead of brandy?
The brandy can be left out entirely without significantly changing the dish, or substituted with a small splash of sherry for a similar warmth.
