Prawn Cocktail Recipe & Prawn Cocktail Sauce Recipe

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

Prawn cocktail recipe

Starter

Medium

1 hour

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Method

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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

After 2 minutes, add the tomatoes and lemon juice. Gently simmer for 10 minutes

Liquidise and strain into a fresh pan. Discard the pulp. Simmer for approximately 30 minutes or until the purée is very thick

To make the prawn cocktail sauce, ensure all the ingredients are at room temperature. Heat the vinegar in a microwave for 10 seconds

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

Once all the oil is added, whisk in the tomato sauce. The result should be a thinnish sauce that perfectly coats the prawns

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

Garnish with the lemon, dill and cucumber balls. Serve with a chunk of crusty brown bread

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Ingredients

Prawn Cocktail Recipe

240g of cooked prawn, peeled

Tomato sauce

20g of onion, finely chopped
1/2 garlic clove, finely chopped
1 tbsp of rapeseed oil
300g of cherry plum tomatoes, chopped into small chunks
1 lemon, juiced

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

1 large pack of salad
2 lemons, halved
20 sprigs of dill, picked
1 cucumber, made into cucumber balls using a Parisian scoop
1 crusty brown loaf

Equipment

Parisian scoop / melon baller
Liquidiser

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.