Jumbo Shrimp Cocktail
|White wine||250 Milliliter|
|Tiger prawns||24 , cleaned and deveined|
|Romaine lettuce leaves||4 , trimmed|
|Chili sauce||125 Milliliter (Sauce)|
|Tomato||80 Milliliter (Sauce)|
|Prepared horseradish||80 Milliliter (Sauce)|
|Lemon juice||30 Milliliter (Sauce)|
|Worcestershire sauce||5 Milliliter (Sauce)|
Cut the lemon in half.
Coarse dice the celery and onion.
Place in a large pot along with the water, wine, salt, and bouquet garni.
Bring to a boil, reduce to a simmer.
Add the prawns, simmer for 8 minutes.
Drain, cool, then refrigerate.
Blend the sauce ingredients together.
Place the lettuce leaves into four champagne glasses or on chilled plates, top with 30 ml (2 tbsp) of sauce.
Arrange six prawns around each glass.
Garnish with lemon wedges.