Ingredients
The following ingredients have 4 Servings
- P
- r
- a
- w
- n
Instruction
- <p>Begin with the mayonnaise. Put the egg yolks into a roomy bowl and mix in the mustard and a little<br /> seasoning. Beginning slowly, whisk together, while very slowly trickling in the sunflower oil. Once the mixture is becoming very thick, add a little lemon juice. Continue beating, adding the oil a little faster and increasing the beating speed.</p> <p>Once the oil has been used up, add some more lemon juice and then begin incorporating the olive oil until you are happy with the taste. Now add a final squeeze of lemon juice if you think it necessary. Finally, taste for seasoning, spoon into a lidded plastic pot and keep in the fridge until ready to use.</p> <p>Put the shredded lettuce in a small bowl, cover with cold water and a few cubes of ice; this will crisp the lettuce. Leave for a few minutes while you make the cocktail sauce. In another bowl, mix together the mayonnaise, ketchup, Tabasco and cognac; the sauce should be regulation pink. Fold in the spring onions and cucumber. Put to one side.</p> <p>Drain the lettuce and either spin-dry, or place on a tea towel, gently roll it up and then tip out into a<br /> bowl. Divide the lettuce into the bottomof four big glasses, top with the prawns, dividing them equally<br /> between each glass, then spoon over the cocktail sauce, allowing it to completely cover the prawns.</p>
