Sally's Galley: Seafood cocktail sauce
Sally Jenyns offers a luscious recipe for good ol' Aussie-style seafood sauceEaster is the ultimate time for enjoying a feast of seafood. If you’re not tucking into a bucket of chilled prawns, or unwrapping the paper on some freshly cooked fish ’n chips, during the holidays then why not?
With any luck you’ll be doing just that, on a boat or near the water. What would Easter be without a spot of fishing?
Maybe you’ll even hit the jackpot and eat something freshly caught. Easter is a top time for prawning, too.
Whatever fish you fancy, all seafoods, but particularly chilled shellfish such as prawns, crab and bug meat, are even more delicious dipped in some old-school seafood cocktail sauce.
Remember the good old prawn cocktail?
Well, there's a reason some recipes stand the test of time.
Crisp shredded lettuce, sweet prawns and this pretty pink sauce….always a winner!
SEAFOOD COCKTAIL SAUCE:
- 4 tbsp thick cream
- 4 tsp tomato sauce
- 4 tsp Worcestershire sauce
- 4 tsp lemon juce
- Tabasco sauce, to taste
Combine all cocktail sauce ingredients and set aside.
Cheers!
Sally Jenyns
*The Sally's Galley column is written by Sally Jenyns, a well-travelled boater, successsful angler, on-board chef, champion crew, accomplished author, TV presenter and mother of two. You can follow Sally at Sally Jenyn's Facebook Page.
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