|Cooked prawns||900 Gram (36 Medium Sized)|
|Iceberg lettuce||1 Medium, shredded|
|For cocktail sauce|
|White vinegar||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||250 Milliliter (1 Cup)|
|Tabasco sauce||1 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Tomato sauce||60 Milliliter (1/4 Cup)|
|Lemon juice||2 Teaspoon|
Shell and devein prawns, leaving heads and tails intact.
Just before serving, divide prawns and lettuce among serving plates; drizzle with sauce.
Cocktail sauce Blend or process yolks, vinegar and mustard until smooth; with motor operating, add oil in thin stream, process until mayonnaise thickens.
Transfer to medium bowl; stir in combined sauces and juice.