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Prawn cocktail with macadamia sauce

Prawn cocktail with macadamia sauce

This dairy free version of a classic cocktail sauce will take you back to Christmas Day in 1970! Macadamias thicken the sauce and impart a creamy flavour that works perfectly with the tang of lime and the bite of a little extra Tabasco. A modern take on a retro favourite. 


Cocktail sauce (makes about ¾ cup)

½ cup macadamias

½ cup water

1 teaspoon Dijon mustard

½ teaspoon salt

3 teaspoons coconut sugar

1 tablespoon lime juice

1 tablespoon tomato paste

½ teaspoon Worcestershire sauce

3-4 dashes Tabasco sauce, to taste

3 tablespoons macadamia oil

¼ cup light olive oil

To serve

1 small lettuce, like cos

12 prawns

2 avocados, halved and sliced

1 tablespoon chives, finely chopped

lime slices

Place the macadamias and water into the bowl of a food processor and process until smooth. Add all remaining ingredients except the oils, and process until pale. 
Gradually add combined oils until the mixture thickens. Adjust the flavours, adding more lime juice, salt or Tabasco as required. 
Refrigerate until ready to serve.
To serve, arrange the lettuce, prawns and avocado into tall coupe style glasses. Spoon over a little cocktail sauce and decorate with chopped chives and lime slices. Serve immediately.
Categories: festive / savoury / entertaining

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