Classic Prawn Cocktail (Serves 4 - 5)

Ingredients:

20 whole Green King prawns
I/2 Iceberg lettuce, thinly sliced
1 lemon
6 Free range egg yolks
500ml njoi Extra Virgin Olive Oil
500ml vegetable oil
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
5 tbsp tomato sauce
4 drops Tabasco sauce
1 nip cognac or brandy
fresh dill
seasoning

Method

Boil prawns gently in salted water with a wedge of lemon until pink - only takes a couple of min.

Peel and de vein prawns, leaving 4 with tails on for presentation.

Wash, dry and thinly slice lettuce. Place lettuce in mounds in a martini style glass.

Spoon some sauce over lettuce.

Top with peeled prawns, add more sauce, then place prawn with tail on top.

Add a wedge of lemon and a tiny piece of fresh dill for garnish

To make mayonnaise for cocktail sauce:

In a kitchen whizz blend the egg yolks with the mustard.

Drizzle slowly in both the oils, adding the juice of one lemon to thin sauce.

If sauce becomes a tad thick add a few drops of boiling water.

Season to taste with salt & pepper.

To make cocktail sauce:

Add to mayo the tomato sauce, Worcestershire, Cognac and Tabasco.