Prawn Cocktail

This is a very popular starter and when the prawns are cooked in the court bouillon it really brings out the flavouring of the prawns.

You will need

500g Large raw prawns (already pealed)
1.5 Litres Court Bouillon
1/4 head of Iceburg lettuce finely shredded.
few pinches paprika

For the Cocktail Sauce

100ml Mayonnaise
2 Tablespoons tomato ketchup
1 tablespoon brandy
1 Teaspoon lemon juice
drop of worchester sauce to taste
drop tabasco sauce to taste
salt and white pepper to taste

How to make Prawn Cocktail

Step One

Pour the Court Bouillon into a large saucepan and bring to a simmer. Add the prawns and poach gently for 2-3 miniutes until they are opague and firm, be careful not to overcook or they will feel rubbery.

Step Two

Drain and refresh in a bowl of ice water, then drain in a colander and set to one side.

Step Three

For the cocktail sauce mix all the ingredients together in a bowl, season with salt and white pepper to taste.

Step Four

Spoon some cocktail sauce into a serving glass. Scatter with some shredded lettuce, then arrange some prawns on top. Repeat this method until you reach the top of the serving glass. Finish with a dollop of sauce.

Step Five

Sprinkle with a pinch of paprika and serve.

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