Prawn cocktail with homemade sauce

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Ingredients

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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
1
To make the tomato sauce, gently sweat the onion and garlic with the oil in a sauce pan over a low heat
  • 20g of onion, finely chopped
  • 1/2 garlic clove, finely chopped
  • 1 tbsp of rapeseed oil
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
  • 10ml of white wine vinegar
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
  • 1 egg yolk
  • 1 drop of Tabasco
  • 1 drop of Worcestershire sauce
  • 20ml of grapeseed oil
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
  • 2 lemons, halved
  • 20 sprigs of dill, picked
  • 1 cucumber
  • 1 crusty brown loaf
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