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Marie-Rose prawns

Australian Gourmet Traveller recipe for Marie-Rose prawns.

By Lisa Featherby
  • 15 mins preparation
  • 5 mins cooking
  • Serves 8
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Marie-Rose prawns


  • 24 (about 1½kg) large green king prawns
  • 4 radishes, thinly shaved
  • 3 baby fennel bulbs, thinly shaved
  • 1 frillice lettuce (see note), leaves separated and washed
  • To serve: lemon wedges and buttered brown bread
Marie-Rose sauce
  • 2 egg yolks
  • 25 ml lemon juice
  • ½ tsp Dijon mustard
  • ½ small garlic clove, finely chopped
  • 185 ml (¾ cup) olive oil
  • 1¼ tbsp tomato sauce
  • 2 tsp brandy, or to taste
  • 1½ tsp Worcestershire sauce
  • 1 tsp double cream
  • 4 dashes Tabasco, or to taste


  • 1
    Bring a large saucepan of heavily salted water to the boil. Add prawns and cook until just cooked through (4-4½ minutes). Drain, set aside to cool, then peel, leaving tails intact, and refrigerate until required.
  • 2
    Meanwhile, for Marie-Rose sauce, process egg yolks, lemon juice, mustard and garlic in a food processor until smooth. With motor running, gradually add olive oil in a thin steady stream until thick and incorporated (see note). Add remaining ingredients, season to taste and process to combine. Makes about 250ml.
  • 3
    Line serving bowls with lettuce. Toss prawns, radish and fennel in a large bowl and divide among serving bowls. Serve immediately with lemon wedges and Marie-Rose sauce to the side.


Note Frillice lettuce is a type of mignonette lettuce with frilly edges. Substitute with another crisp-leaf lettuce such as baby cos or iceberg. You can substitute good-quality store-bought mayonnaise in the sauce.
Drink Suggestion: Medium-dry riesling. Drink suggestion by Max Allen

  • undefined: Lisa Featherby