- For the sauce:
- 2 teaspoons white wine vinegar
- 1 egg yolk
- 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)
- 20 minutes
- 5 A DAY:
Nutrition information (per serving)
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 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.
Use lots of different baby herbs and shoots – not only do they taste great, but they are also power-packed with nutrients