Prawn cocktail with homemade sauce

An unforgettable take on a classic that will appeal to your tastebuds

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20 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal128
Fat7.3g
Salt0.4g

Recipe by: Sarah Drabble | Nutritionist

Many people love a prawn cocktail, so here is a recipe that contains fewer calories than the usual offering but is equally tasty.

Ingredients

For the sauce:

2 teaspoons white wine vinegar
1 egg yolk (we recommend red lion-stamped eggs)
1 drop Tabasco
1 drop Worcestershire sauce
20g rapeseed oil
1 tablespoon tomato juice
1 teaspoon lemon juice

For the prawn cocktail:

320g mixed salad leaves or baby herb, washed
240g cooked prawns
1 lemon
12 sprigs fresh dill
12 cucumber balls (you can make them with a melon baller)

Method

Please note: this recipe contains raw egg yolk, and is not suitable for elderly people, babies, toddlers, pregnant women or people who are unwell, as it may increase the risk of food poisoning. To minimise risk, we recommend using eggs stamped with a red lion.

To make the cocktail sauce, heat the vinegar in a microwave for 10 seconds.
In a small bowl whisk the egg yolk, Tabasco sauce, Worcester sauce and vinegar.
While whisking quickly, slowly pour in the oil (as you would when making mayonnaise).
Once all the oil is added, whisk in the tomato juice and lemon juice. The result should be a thin sauce that perfectly coats the prawns.
To make the prawn cocktail, place the salad leaves in a glass or on a plate.
Add the prawns and dress with the cocktail sauce.
Finish with a chunk of lemon, the dill and cucumber balls. Serve with a chunk of crusty brown bread.