Prawn cocktail
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1 egg yolk
- 1 tbsp white wine vinegar
- 1/2 tbsp English mustard
- 250ml vegetable oil
- 3 tbsp tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1 tsp brandy
- cayenne pepper
- lemon juice
- salt
- 2 baby gem lettucesshredded
- 75g cooked peeled prawns
- to serve lemon wedges and buttered brown bread
Method
step 1
Whisk together the egg yolk, white wine vinegar and english mustard in a large bowl using electric beaters. Slowly drizzle in the vegetable oil, whisking all the time, until all the oil is used up and you have a mayonnaise. Speed freaks can start with 250ml good bought mayo (try one made with organic eggs for best flavour).
step 2
Stir into the mayo tomato ketchup, worcestershire sauce and brandy. Season with a little cayenne pepper, lemon juice and salt (add more ketchup for a sweeter sauce).
Shred the baby gem lettuces and arrange in pretty glasses. Pile the cooked peeled prawns into each glass then generously spoon the cocktail sauce over. sprinkle with a little more cayenne pepper and serve with lemon wedges and buttered brown bread.
