Prawn cocktail recipe

• 800 g (28.2oz) Large, cooked, shell-on prawns
• 75 g (2.6oz) Little Gem lettuce
• 125 g (4.4oz) Cucumber, diced
• 2 Lemon wedges, to serve
• 1 pinch Paprika, to serve
• 1 medium Egg yolk
• 1 tsp White wine vinegar
• 1 pinch Mustard powder
• 75 ml (2.6fl oz) Sunflower oil
• 25 ml (0.9fl oz) Extra virgin olive oil
• 2 tbsp Tomato ketchup
• 0.5 tsp Worcestershire sauce
• 1 A few drops Tabasco sauce
• 1 tsp Brandy
• 1 tsp Lemon juice
• 1 pinch Paprika

1. Place the egg yolk, vinegar and mustard powder in a clean, grease-free bowl with a tiny pinch of salt.
2. Mix the oils together and add a little dribble of the oils to the bowl.
3. Start whisking.
4. Add the oils, a tiny dribble at a time, whisking constantly until the mayonnaise thickens and emulsifies.
5. Stir the ketchup, Worcestershire sauce, Tabasco, brandy, lemon juice and paprika into the mayonnaise and season to taste.
6. Set aside.
7. Peel the prawns and slice the backs open with a small sharp knife.
8. Lift out the intestine.
9. Add the prawns to the cocktail sauce.
10. Toss to coat.
11. You can chill the prawns in the fridge at this stage for a few hours before serving.
12. When you're ready to serve the prawn cocktails, shred the lettuce and arrange in 6 cocktail glasses.
13. Divide the diced cucumber between the glasses and top with the dressed prawns.
14. Sprinkle with a little paprika and serve straight away with lemon wedges.

prawns, gem lettuce, cucumber, lemon wedges, paprika, egg yolk, white wine vinegar, mustard powder, sunflower oil, tomato ketchup, worcestershire sauce, tabasco sauce, brandy, lemon juice, paprika

Taken from www.lovefood.com/guide/recipes/14769/jassy-davis-prawn-cocktail-recipe (may not work)