Ingredients
- 300g high-quality, raw peeled prawns
- Sea salt
- 2 egg yolks
- 1 tbs Dijon mustard
- 1 tbs white wine vinegar
- 1 tbs Tabasco sauce
- 1 tbs brandy
- 300ml vegetable oil
- 3 tbs tomato ketchup
- 1 lemon, sliced into wedges
- ¼ head iceberg lettuce
- 1 head baby gem lettuce
- Cayenne pepper, for garnish
- Handful chives, diced
- Place a small pan of water on the heat, season generously with salt, and bring to the boil.
- Carefully drop the prawns in the water and cook for one minute until just cooked, then remove and place in the fridge to chill. The prawns need to be cold before they are dressed.
- To make the sauce, put the egg yolks, mustard, vinegar, Tabasco and brandy in a blender/food processor and blitz to a paste. Then, with the motor still running, slowly pour in the oil until the sauce thickens.
- Mix in the tomato ketchup to the sauce, then season with salt and some lemon juice. Fold enough sauce through the chilled prawns so that they are just coated, not swimming in the sauce, then set aside.
- Slice the iceberg lettuce very thinly, then place in the base of your serving glasses.
- Place some baby gem leaves in the glass, then fill the glasses with the dressed prawns.
- Garnish with some cayenne pepper, diced chives and black pepper and serve with lemon wedges.
