Quick Prawn Cocktail
|Dried egg powder||30 Milliliter|
|Lemon juice||45 Milliliter|
|Corn oil||150 Milliliter|
|Tomato ketchup||30 Milliliter|
|Single cream||30 Milliliter|
|Cooked shelled prawn||225 Gram|
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.