Prawn cocktail

ServesServes 6


  • Cocktail sauce
  • 2 egg yolks
  • ½ lemon, juiced
  • 175ml olive oil
  • 4 tomatoes
  • sea salt and ground white pepper
  • 2 tablespoons Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • ½ iceberg lettuce
  • 2 sticks celery
  • 1 bunch asparagus
  • 24 king prawns – cooked, shelled and de-veined


  1. Place the egg yolks and lemon juice into the bowl of a food processor and process for a few seconds
  2. Slowly drizzle in the olive oil while the motor is running
  3. Blanch, skin and deseed the tomatoes, chop and add to the food processor along with the salt, pepper, Tabasco and Worcestershire sauces and process
  4. Taste and adjust seasoning
  5. Wash, dry then finely shred the lettuce
  6. Wash and finely slice the celery
  7. Blanch and slice the asparagus
  8. Arrange lettuce and celery in the bottom of the six cocktail glasses
  9. Place four prawns on top of the lettuce mix with the asparagus, then spoon over cocktail sauce

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