Easy Seafood Sauce

Seafood SauceI know, it is very retro putting a prawn cocktail on my blog, but it is so yummy and you will never buy seafood sauce again. It is so easy to make and you will kick yourself when you see what is in it. It tastes so much better than all the bottled, full of preservative stuff you buy and you can make as much or as little as you like. I have included a few variations so you can choose the way you like it best.

Oh and budget you say? Well at the moment I can get “schoolies” (the most beautiful, sweet little prawns) for $10 a kilogram, which I think for a delicious treat, it is worth it. 200g of prawns will net you between 80 – 100g of actual prawn meat which is about one portion. If you use bigger prawns you will need to devein them and cut them up leaving a few prawns whole for the top. The little schoolies, take a bit to peel, but it is worth it! No Pain, no gain!

Seafood Sauce

Small, a pain to peel, but so worth it in the end.

The only thing I was missing from my picture was a piece of curly leaf partly, but I don’t grow any so I have to go with the flat leaf and it didn’t look nearly as authentic!¬†Retro is back in baby… everything old is new again!

Seafood Sauce

Ingredients – Sauce

200g Sour Cream

40g Tomato Sauce (Good quality one, I use the Dick Smith one)

5ml (g) Worcestershire Sauce

5ml (g) Lemon Juice

3 – 5 drops of Tabasco (or more if you like it hot)

Pinch of Salt

Pinch of White Pepper

Seafood Sauce

Here is where I tell you about the variations:-

Instead of Sour Cream you can use double cream or whole egg mayonnaise. Sometimes I use 100g of sour cream and 100g of whole egg mayonnaise (that is usually when I don’t have enough sour cream in the fridge). I find that the sour cream gives the sauce a nice thick texture that stays on the prawns instead of running all over the lettuce. Cream works well but it needs to be that 55% fat double thick cream… So I think that Sour Cream is a better option. If you use light sour cream, it won’t taste as good and really how often are you going to make this… so go the whole hog. ūüôā

Ingredients – Prawn cocktail

2-3 Leaves of Iceberg Lettuce per person (finely shredded)

80 – 100g of peeled prawns per person (that is about 200g prawns in their shells).

If you can’t get schoolies you will need to devein them and maybe chop them in half.


1. Place all ingredients in a bowl and combine with a whisk.

2. Return to the fridge for at least an hour so the sauce thickens.

3. Place finely shredded lettuce into individual bowl leaving a small well shape in the middle.

Seafood Sauce

4. Combine 2 tablespoons of the seafood sauce and 80 – 100g of peeled prawns and pile the coated prawns into the centre of the lettuce.

Seafood Sauce

5. Serve immediately (with a piece of curly parsley if you can get some).

Seafood Sauce

When was the last time you had a prawn cocktail? What is your favourite retro dish?

I hope you enjoyed this little trip down memory lane and drop in and leave a comment!

Enjoy Irresponsibly!

Liz xx

If you liked this recipe maybe you will enjoy these?

Chilli Mussels

Garlic and Chilli Mussels (Thermomix Method Included)

Moroccan Fish Stew

Moroccan Fish Stew (Thermomix Method Included)

Rice Paper Rolls

Rice Paper Rolls

Thai Beef Salad

Thai Beef Salad









Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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