Prawn cocktail canapes

You'll love prawn cocktail canapes with homemade marie rose sauce at your summer party
By John Torode
Prawn cocktail canapes
  • Rating:
  • Serves: makes 12 canapes
  • Prep Time: 20 minutes
  • Effort: easy


For the marie rose sauce:

  • 1 egg yolk
  • 1 tsp tarragon vinegar, or white wine vinegar
  • 1 tsp Dijon mustard
  • pinch of paprika
  • 25 ml vegetable oil
  • 25 ml olive oil
  • 1-2 tbsp tomato sauce

For the prawns:

  • 2 baby gem lettuce, 12 large outer leaves removed and the middle core finely shredded
  • 12 cooked tiger prawns
  • a pinch thyme, finely chopped
  • 1 red chilli, finely chopped
  • lemon wedges, to serve


1. For the marie rose sauce: Put the egg yolk, white wine vinegar, mustard, paprika, olive oil, vegetable oil, tomato ketchup and a pinch of salt in to blender and blend until you have a pink sauce. Alternatively you can use a stick blender or hand whisk to make the sauce.

2. For the prawns: In a separate bowl mix together the shredded lettuce, prawns, thyme and chilli.

3. Arrange the rest of the lettuce leaves on to a plate, spoon the prawn mixture into each of them and drizzle the sauce over the top. Garnish with lemon.

Want to see more like this? Take a look at lots more of our canape recipes.

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