Prawn cocktail with homemade sauce

Name: Prawn cocktail with homemade sauce
Total time: 1 h
Ingredients: 240g of cooked prawn, peeled; 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; 2 lemons, halved; 20 sprigs of dill, picked; 1 cucumber, made into cucumber balls using a Parisian scoop; 1 crusty brown loaf

by Chris Horridge

Item 1 of 1

Starter
medium
4
60 minutes

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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

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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

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Equipment

Parisian scoop / melon baller
Liquidiser

Method

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

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

300g of cherry plum tomatoes, chopped into small chunks
1 lemon, juiced

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

1 large pack of salad
240g of cooked prawn, peeled

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

First published in 2015

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Chris Horridge

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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