Recipes and Ruminations of a Freelance Eater

Recipes and Ruminations of a Freelance Eater

Prawn Cocktail

Do celebrate the launch of MOTIF Mag I would like to share with my readers the Prawn Cocktail recipe that I have included in the magazine.

I chose a Prawn Cocktail for our NOSTALGIA issue because it is so old fashioned and yet, surprisingly relevant today.

Whether it’s displayed in the vintage martini glass or deconstructed (as in many restaurants these days), you can never go wrong with prawns, avocado and seafood sauce.

You might be thinking I have copped out a bit in simply presenting you with a bunch of ingredients….but actually the recipe I wish to share today is for the seafood sauce.

AT is always so chuffed that I make my own seafood sauce, he thinks I am the bees knees when I whisk up a few splashes of this and that and turn out a beautiful, blush coloured sauce.

Seafood Sauce Recipe


3 Tbs Whole Egg Mayonnaise

1 Tbs Tomato Ketchup

A shake or two of Tabasco sauce

A shake or two of Worcestershire sauce

A squeeze of lemon juice

A dash of cumin powder


Throw it all into a bowl and mix.

Taste it and adjust it to your palette (a little more Tabasco for spice, lemon for tang).

Obviously, increase the amounts if you’re feeding more than two people.

To make a prawn cocktail, arrange prawns, slices of avocado and lettuce leaves and serve with a generous dollop of seafood sauce.

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