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Curtis Stone’s classic cocktail sauce

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Low fat per serve
  • No added sugar
  • Vegan

Curtis Stone’s classic cocktail sauce is a tangy and flavourful accompaniment for your seafood dishes this Christmas.

  • Serves8
  • Cook time5 minutes
  • Prep time10 minutes, + chilling time
Classic cocktail sauce

Ingredients

  • 24 raw black tiger prawns, peeled, deveined
  • Crushed ice, to serve
  • Lemon wedges, to serve
  • Dill sprigs, to serve

Classic cocktail sauce

  • 1 cup (250ml) tomato sauce
  • 1/2 cup (125ml) lemon juice
  • 1 tsp lemon rind
  • 2 tbs horseradish cream
  • 2 garlic cloves, finely grated
  • 1 tsp Tabasco sauce

Nutritional information

Per serve: Energy: 437kJ/105 Cals (5%), Protein: 13g (26%), Fat: 2g (3%), Sat Fat: 1g (4%), Carb: 11g (4%), Sugar: 9g (10%), Dietary Fibre: 1g (3%), Sodium: 734mg (37%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the classic cocktail sauce, whisk the tomato sauce, lemon juice, lemon rind, horseradish cream, garlic and Tabasco or chilli sauce in a small serving bowl. Season. Cover and place in the fridge to chill.

  2. Step 2

    Meanwhile, cook the prawns in a saucepan of boiling water for 3 mins or until prawns curl and change colour. Drain. Transfer to a baking tray. Place in the fridge for 20 mins to chill.

  3. Step 3

    Arrange crushed ice, prawns and the cocktail sauce on a chilled platter. Serve immediately with the lemon wedges and dill sprigs.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip:
You can substitute Tabasco sauce for chilli sauce.

Curtis Stone’s classic cocktail sauce

Curtis Stone’s classic cocktail sauce
  • Serves8
  • Cook time5 minutes
  • Prep time10 minutes, + chilling time
Ingredients
  • 24 raw black tiger prawns, peeled, deveined
  • Crushed ice, to serve
  • Lemon wedges, to serve
  • Dill sprigs, to serve

Classic cocktail sauce

  • 1 cup (250ml) tomato sauce
  • 1/2 cup (125ml) lemon juice
  • 1 tsp lemon rind
  • 2 tbs horseradish cream
  • 2 garlic cloves, finely grated
  • 1 tsp Tabasco sauce
    Description

    Curtis Stone’s classic cocktail sauce is a tangy and flavourful accompaniment for your seafood dishes this Christmas.

    Method
    1. Step 1

      To make the classic cocktail sauce, whisk the tomato sauce, lemon juice, lemon rind, horseradish cream, garlic and Tabasco or chilli sauce in a small serving bowl. Season. Cover and place in the fridge to chill.

    2. Step 2

      Meanwhile, cook the prawns in a saucepan of boiling water for 3 mins or until prawns curl and change colour. Drain. Transfer to a baking tray. Place in the fridge for 20 mins to chill.

    3. Step 3

      Arrange crushed ice, prawns and the cocktail sauce on a chilled platter. Serve immediately with the lemon wedges and dill sprigs.