Prawn cocktail with homemade sauce

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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.

First published in 2015




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

  • 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


  • Parisian scoop / melon baller
  • Liquidiser


To make the tomato sauce, gently sweat the onion and garlic with the oil in a sauce pan over a low heat
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
  • 10ml of white wine vinegar
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
  • 1 egg yolk
  • 1 drop of Tabasco
  • 1 drop of Worcestershire sauce
  • 20ml of grapeseed oil
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
First published in 2015

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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