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Quick Prawn Cocktail

  Dried egg powder 30 Milliliter
  Lemon juice 45 Milliliter
  Corn oil 150 Milliliter
  Tomato ketchup 30 Milliliter
  Single cream 30 Milliliter
  Lettuce 3
  Cooked shelled prawn 225 Gram
  Lemon wedges 4
  Salt To Taste
  Pepper To Taste

1. Place the dried egg in a basin and blend in 30 ml/2 tbls of lemon juice. Gradually blend in the oil, a few drops at a time, whisking with a wire whisk. As the mixture thickens the oil may be added more quickly. Add the remaining lemon juice when half the oil has been added.
2. When all the oil has been added and the mayonnaise is thick and smooth, whisk in the tomato ketchup and single cream. Season to taste.
3. Shred the lettuce finely and place in 4 individual glasses. Divide the prawns between the glasses and spoon over the sauce. Decorate each glass with a wedge of lemon and a whole prawn, if liked.

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