Prawn Cocktail By Heston

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Apr. 23, 2015

Extraordinary chef Heston Blumenthal shows you how to make his classic prawn cocktail recipe with a homemade Marie Rose sauce created using the Sage Boss Blender.


Cooked prawns 400 Gram , shelled, sliced lengthwise
Egg yolks 2 Large
Dijon mustard 30 Gram
Avocado 1 , chopped
Tomato ketchup 110 Gram
Iceberg lettuce 1 , shredded, divided
White wine vinegar 35 Gram
Salt To Taste
Cayenne pepper 1/4 Teaspoon
Grapeseed oil 350 Gram
Lemon juice 10 Gram
Worcestershire sauce 1 Drop
Black pepper 1
Cherry tomato 1/2 Cup (8 tbs) , halved



For Marie rose sauce, combine egg yolks, dijon mustard in a blender jug and process using mix setting for 10 seconds.

Add grapeseed oil and pulse again until mixture turns thick. Add cayenne pepper, salt and process again.

Add white wine vinegar, lemon juice, tomato ketchup, worcestershire sauce and continue processing until saucy thick consistency is achieved.

In a large bowl, combine prawns, prepared sauce, a portion of lettuce, avocado, black pepper and mix well.

For assembling, layer a bed of lettuce in serving dish and top with prawn mixture. Garnish with cherry tomato halves.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 692Calories from Fat 586

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 213 mg8.88%

Total Carbohydrates 12 g4%

Dietary Fiber 3 g12%

Sugars 6 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet