Ginstronomy - Three Gin And Food Pairings For Your Venue - Flipbook - Page 15
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300g prawns, peeled and raw
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1 head baby gem lettuce
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1⁄2 head iceberg lettuce
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4 wedges lemon
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2 egg yolks
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1 tbsp mustard
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1 tbsp white wine vinegar
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1 tbsp Worcestershire sauce
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1 tbsp tabasco sauce
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300ml plain oil
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3 tbsp tomato ketchup
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Cayenne pepper, to taste
•
Handful chives chopped
METHOD
1.
Place a small pot of water on the heat, season heavily with
salt, and bring to the boil.
2.
Drop the peeled prawns in the water and cook for 1 minute
only, until just cooked, remove and chill in the fridge.
3.
To make the sauce, add the egg yolk, mustard, vinegar,
Worcestershire sauce and tabasco to a blender, blitz to a
paste, then emulsify in the oil slowly until a thick mayonnaise
is formed.
4. Mix in the tomato ketchup, and season to taste with salt
and lemon juice.
5. Fold the sauce through the prawns, making sure they are just
coated, not swimming in sauce. Set aside.
6. Slice the iceberg thinly, season with salt, pepper and lemon
juice. Place in the base of the glass.
7.
Place some baby gem leaves around the edge of the glass and
fill the hollow with the dressed prawns.
8. Top with cayenne pepper and chives, and garnish with a wedge
of lemon.
Serves 4
PRAWN COCKTAIL
