Watch: How to make a prawn cocktail

500 gms iceberg lettuce                       

800 gms Atlantic prawns (Raw, peeled)

1500 ml fish stock (made from readymade cubes)        

150 gms cucumber (thinly sliced)   

150 gms spring onions (thinly sliced)     

100 ml cocktail sauce (recipe below)          

1 lemon, cut into wedges                        

5 gms cayenne pepper

4 King prawns (optional)

Seasoning to taste

Cocktail Sauce

150 ml mayonnaise                

150 ml tomato ketchup           

5 ml Worcestershire sauce (at a push you can combine equal amounts of Balsamic vinegar, brown sugar and soy sauce to substitute, although it’s best to stick to Worcestershire)

1 ml Tabasco                          

5 gms cayenne pepper             

Juice of ½ lemon

 

Dressing

50ml olive oil                         

30ml sunflower oil                 

50ml white balsamic vinegar      

3ml lemon                              

Seasoning to taste