Enjoy this late summer meaty prawn salad on a croissant, bed of lettuce or in a wrap for a delicious easy-to-make at home lunch. Serve with ice water, Perrier with lemon or another crisp, cold beverage and daydream of lunch by the sea. Viola! As featured in my post, Choose Lunch: Recharge Your Wellbeing, September 2020.
Prep level: Easy
Time required: 10-15 minutes, less if Marie Rose Sauce is prepared ahead.
Serves 2-3 people
Adapted Marie Rose Sauce
My recipe for Marie Rose Sauce is adapted from this one by Allrecipes. The first time I made it, I didn’t have all of the ingredients they required on hand, and I didn’t want to make as much, so I modified it using the ingredients and method shown here. We loved the outcome so much that we’ve continued to make it as such for this recipe.
- 4 heaping tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp bbq sauce
- 1 tsp whisky or dark rum
- 2 tsp fresh-squeezed lemon juice
- Pinch of cayenne, to taste
- Salt, pepper to taste
- & everything above modified to taste
Place mayonnaise, ketchup, bbq sauce and whisky (or rum) into a small bowl and mix well with a fork. Add fresh lemon juice slowly, mixing. Then add a pinch each of cayenne, salt & pepper. I’m always adjusting the amount of seasoning in my dishes according to taste. So I suggest you do the same: taste and determine whether to add more salt or pepper. If you prefer a spicier sauce, add a bit more cayenne, carefully! Set aside, and keep cold while you prepare the prawn salad. You will have a bit leftover for another dish later in the week.
I created this salad this summer after scoring a few tasty prawns at the end of a morning market run. Having never made prawn salad before I looked up some recipes online, but I didn’t find one that screamed “summer fresh” at me nor did I have many of the other ingredients on hand. So, I made up my own, and we have made it many times since. I just love this salad as I use medium prawns, rather than small prawns; the result is a meatier salad with the taste of prawns, rather than the sauce, being the main focus of the dish. I also find the texture to be very satisfying on the palette.
- 12-18 medium prawns, beheaded, peeled & cut into thirds
- 3-5 pieces of thinly chopped lettuce (Romaine, Cos)
- ½ cucumber, cut into rounds and then quartered
- 6 cherry tomatoes, halved
- A few leaves of chopped basil (optional)
- 2-3 tbsp Marie Rose Sauce (varies by taste)
- A squeeze of fresh lemon juice, to taste
- Salt, pepper to taste
Prepare the prawns and place into a medium-sized mixing bowl along with the lettuce, cucumber, cherry tomatoes and basil. Stir. Add 2 tbsp of the Marie Rose sauce, and then stir in a squeeze of fresh lemon juice. Add salt and pepper to taste. Once ingredients are mixed, taste and determine whether you want to add more Marie Rose sauce. Note: This recipe is intentionally light on the sauce, but you may prefer a little more.
Now, serve over lettuce, in your bread of choice
– I just love this on a fresh croissant –
or in a bowl on its own and enjoy!