2 egg yolks separated into a bowl
200ml of oil (Rapeseed, sunflower or vegetable but NOT olive oil)
180-200g pack of cooked and shelled king prawns
4 teaspoons of white wine vinegar
1 dessert spoon of tomato ketchup
6 or 7 drops of Tabasco
1 teaspoon of English mustard
2 large cos (romaine) lettuce leaves
Smoked paprika to dust (optional)
preparation 2 mins • you cook for 15 mins •
Watch a 30 second preview of my cook-along video below
Prawn cocktail is one of those dishes that has stood the test of time and is still on many menus. Twenty years ago it would consist of tiny prawns sitting on a vast bed of lettuce in a frosted goblet with a slice of lemon wedged over the side. My version brings it up to date and has a bit of a bite to it using Tabasco. You'll also learn how to make your own creamy homemade mayonnaise! Fun and delicious this is simple food at it's best.
Small bowl for the egg yolks
Small bowl to make the prawn cocktail sauce
Damp tea towel to put the bowl on whilst whisking (Stop the bowl moving)
Before you start have your egg yolks in a small bowl, all your other ingredients out, your whisk plugged in and click here!