Everyone needs a prawn cocktail recipe as it is a much-loved 70s prawn starter. This one is much healthier and tastier than most as Chris Horridge makes everything for this prawn cocktail recipe from scratch. 

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Method
1.
To make the tomato sauce, gently sweat the onion and garlic with the oil in a sauce pan over a low heat
Preserving remaining tomato sauce
Cover over the remaining tomato sauce and keep it in the fridge. It will keep for a few days and can be used as a condiment
2.
After 2 minutes, add the tomatoes and lemon juice. Gently simmer for 10 minutes
3.
Liquidise and strain into a fresh pan. Discard the pulp. Simmer for approximately 30 minutes or until the purée is very thick
4.
To make the prawn cocktail sauce, ensure all the ingredients are at room temperature. Heat the vinegar in a microwave for 10 seconds
5.
In a small bowl whisk the egg yolk, Tabasco, Worcestershire sauce and vinegar. While whisking vigorously, slowly pour in the oil as you would if making mayonnaise
VideoVideo: Make a mayonnaise
6.
Once all the oil is added, whisk in the tomato sauce. The result should be a thinnish sauce that perfectly coats the prawns
7.
To assemble this prawn cocktail recipe, arrange the salad leaves in four glasses or on small plates. Add the prawns and dress with the sauce
8.
Garnish with the lemon, dill and cucumber balls. Serve with a chunk of crusty brown bread
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Prawn cocktail recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Prawn Cocktail Recipe

Tomato sauce

Prawn cocktail sauce

  • 10ml of white wine vinegar
  • 1 egg yolk
  • 1 drop of Tabasco
  • 1 drop of Worcestershire sauce
  • 20ml of grapeseed oil

To plate

Equipment

  1. Parisian scoop / melon baller
  2. Liquidiser

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Chris Horridge's prawn cocktail recipe is a wonderfully modern update on this vintage classic. The cooked prawn is dressed in homemade sauce with plum tomatoes.

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