Fresh Prawn Cocktail (Print Version)

# Ingredients:

→ Prawns

01 - 600g cooked prawns, peeled
02 - 1 kg whole prawns—yields about 600g once peeled
03 - A few lemon wedges for squeezing
04 - 3 cups of shredded iceberg lettuce
05 - A dash of parsley finely chopped (optional)

→ Sauce

06 - 1 tbsp tomato ketchup
07 - 1 tsp grated fresh horseradish
08 - A pinch of cayenne for some heat
09 - Just a few drops of Tabasco
10 - 2/3 cup of smooth whole egg mayo
11 - 1 tsp Worcestershire for depth

# Instructions:

01 - Remove shells if using whole prawns—leave a few in their shell for decoration if you'd like.
02 - In a small dish, stir together mayo, ketchup, horseradish, Worcestershire, Tabasco, and cayenne until smooth.
03 - Coat the peeled prawns evenly in the sauce by tossing them well.
04 - Line martini glasses or small bowls with a bit of lettuce, then stack the saucy prawns on top.
05 - Pop in a lemon wedge and sprinkle parsley if you're using it, then take it straight to the table.

# Notes:

01 - Best flavor comes from peeling fresh prawns yourself.
02 - Use whole egg mayonnaise for a silkier texture—grab it at the grocery store.
03 - The sauce can sit in the fridge for up to 3 days. Don’t mix with prawns until serving.

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