Prawn cocktail.

This classic seafood starter is a party pleaser that will never go out of style.

The prawn cocktail is, quite possibly, one of the most iconic dinner party dishes in recent history; see-sawing, as Nigel Slater once wrote, “from the height of fashion to the laughably passé”. Its popularity in Britain can be traced back to chef and food writer Fanny Cradock, who first published a recipe for the dish in 1967. However, its origins are believed to stem from the United States and the 1920s Prohibition era. Today, the retro appetiser continues to appear on menus in various guises but always with that signature Marie Rose sauce.

Find one

SK Steak and Oyster in Brisbane sticks to tradition, with Mooloolaba king prawns, iceberg lettuce and a dollop of Marie Rose sauce. The Gidley in Sydney serves a spicy, decadent version, accompanied by four golden, deep-fried prawn heads on the side.

THE PRAWNS

Steer clear of small, watery crustaceans; this dish calls for plump king prawns, large enough to dangle over the edge of the glass they adorn. Good-quality prawns are a must – they should be slightly firm with a sweet, lingering flavour and buttery richness. Most recipes call for them to be cooked, peeled and dried.

THE GREENS

Cos or gem lettuce leaves are best for the job and should be crisp, crunchy and straight from the heart; they add another layer of texture, acting as a fresh, textural counterpart to the sauce. Avocado, while not strictly traditional, has become another popular addition, offering a soft creaminess that pairs with the sweetness of the prawns.

THE SAUCE

Not to be confused with Thousand Island dressing, the original Marie Rose sauce is made from mayonnaise, tomato sauce and lemon juice. Worcestershire sauce, Tabasco or horseradish can be added for heat, while some recipes suggest a dash of Cognac or brandy to bring a sweeter edge.