Prawn cocktail with homemade sauce
- medium
- 4
- 60 minutes
The much-loved 70s prawn starter is good to have on hand as it makes a great start to a meal and is guaranteed to please guests. This one is much healthier and tastier than most as Chris Horridge makes everything for this prawn cocktail recipe from scratch. Browse our entire collection of seafood starters for more inspiration on appetisers from the ocean.
Ingredients
Metric
Imperial
- 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
Method
- 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
- 10ml of white wine vinegar
- 1 egg yolk
- 1 drop of Tabasco
- 1 drop of Worcestershire sauce
- 20ml of grapeseed oil
- 1 large pack of salad
- 240g of cooked prawn, peeled
- 2 lemons, halved
- 20 sprigs of dill, picked
- 1 cucumber
- 1 crusty brown loaf
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
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