Prawn Cocktail Sauce
Recipe: #14255
September 12, 2014
Categories: Sauce, Shrimp, Australian, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Gluten-Free, Low Carbohydrate, No Eggs, more
"This recipe was given to me by mother-in-law more than 30 years ago and she's been using it for well over 40 years, she got it out of the newspaper where someone had written in and requested the recipe when they had it at a Sydney restaurant. It keeps well in the fridge and the flavour will increase with time. Have not included chilling time. Handy hint - when we have family gatherings we double the mix but don't put in the tabasco sauce and then split the mix between 3 jars and in the first jar put 3/4 teaspoon, the second jar 1 1/4 teaspoon and the third 2 teaspoons so you have a mild version, a hot and super hot and if there is someone who would like it hotter still give them a small bowl and a bottle of tabasco and they can add more to their serve. Please note serving size can depend on how much people like but you will get 1 1/2 cups of sauce."
Original is 15-20 servings
Ingredients
Nutritional
- Serving Size: 1 (29.8 g)
- Calories 24.9
- Total Fat - 1.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.5 mg
- Sodium - 178.9 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.2 g
- Sugars - 1.6 g
- Protein - 0.3 g
- Calcium - 14.6 mg
- Iron - 0.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put all ingredients into a clean screw top jar (cream last), shake well to mix, refrigerate and use as required.
Step 2
Spoon over cooked prawns or seafood mix (prawns, crab meat, oysters etc.) or use as a dipping sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use a high-quality Worcestershire sauce for best results.
- Adjust the amount of hot sauce according to your preferred level of spiciness.
- Substitute Worcestershire sauce with tamari or soy sauce: Tamari or soy sauce will provide the same umami flavor as Worcestershire sauce and will also make the dish suitable for those who are following a vegan or vegetarian diet.
- Substitute heavy cream with coconut milk: Coconut milk will provide a creamy texture to the sauce and also make it dairy-free, making it suitable for those who are lactose intolerant.
Lemon Dill Sauce Replace the Worcestershire sauce with equal parts lemon juice and white wine vinegar. Add 1/2 teaspoon of dill and 1 teaspoon of minced garlic.
Grilled Prawns with Lemon and Garlic - This dish is the perfect accompaniment to Prawn Cocktail Sauce. The lightly charred prawns are enhanced by the citrus and garlic flavours, and the creamy sauce balances out the dish perfectly.
Grilled Asparagus with Parmesan and Thyme
RECOMMENDED DISH DESCRIPTION: Grilled asparagus with parmesan and thyme is a delicious side dish that complements the prawns perfectly. The asparagus is lightly charred and the parmesan and thyme add a delicious savoury flavour, while the creamy prawn cocktail sauce balances out the dish.
FAQ
Q: How much sauce does this recipe make? A: This recipe makes about 1 1/2 cups of sauce.Q: Does this sauce need to be refrigerated?
A: Yes, this sauce should be stored in an airtight container in the refrigerator for up to 5 days.
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Fun facts:
The origin of the prawn cocktail sauce is a bit of a mystery but is thought to have been invented in the 1940s in the UK. It is believed to have been created by the chef of the Savoy Grill in London, who served it as a starter in the restaurant.
The prawn cocktail sauce was popularized by the famous British chef, Fanny Cradock, in the 1960s. She was known for her television shows and cookbooks, and her version of the sauce was served with prawns, avocado, and lettuce.