Thu. Oct 17th, 2019

The Blushing Prawn

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Prawn Cocktail with Homemade Sauce recipe

2 min read

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.

 

Prawn Cocktail with Homemade Sauce
 
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Recipe type: Starter
Cuisine: European
Prep time: 
Total time: 
Ingredients
  • 240g of cooked prawn, peeled
  • TOMATO SAUCE:
  • 20g of onion, finely chopped
  • ½ 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
Instructions
  1. To make the tomato sauce, gently sweat the onion and garlic with the oil in a sauce pan over a low heat
  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

 

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