Prawn Cocktail

Cook time 15 minutes
Servings 4


1 kg small Australian cooked tiger prawns, peeled and deveined

2 tbsp whole egg mayonnaise (preferably homemade)
2 tbsp crème fraiche
1 1/2 tbsp tomato sauce
1 tsp Worcestershire sauce
4 drops of tabasco
1/2 tsp cayenne pepper
1 tsp brandy
Zest and juice of 1/4 lemon

1/2 an iceberg lettuce, shredded

1 tbsp extra virgin olive oil
Salt and pepper
Chives, finely chopped for garnish

Prawn Cocktail


In a bowl, whisk together all of the dressing ingredients. Place the freshly peeled prawns into the sauce and coat.

Divide the shredded iceberg lettuce into 4 small to medium shallow bowls. Season with salt and black pepper and drizzle lightly with extra virgin olive oil.

Top with the coated prawns and a sprinkle of chives.