Prawn cocktail
Serves
6
Preparation time
Cooking time
Ingredients
- Cocktail sauce
- 2 egg yolks
- ½ lemon, juiced
- 175ml olive oil
- 4 tomatoes
- sea salt and ground white pepper
- 2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- ½ iceberg lettuce
- 2 sticks celery
- 1 bunch asparagus
- 24 king prawns – cooked, shelled and de-veined
Method
- Place the egg yolks and lemon juice into the bowl of a food processor and process for a few seconds
- Slowly drizzle in the olive oil while the motor is running
- Blanch, skin and deseed the tomatoes, chop and add to the food processor along with the salt, pepper, Tabasco and Worcestershire sauces and process
- Taste and adjust seasoning
- Wash, dry then finely shred the lettuce
- Wash and finely slice the celery
- Blanch and slice the asparagus
- Arrange lettuce and celery in the bottom of the six cocktail glasses
- Place four prawns on top of the lettuce mix with the asparagus, then spoon over cocktail sauce
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