- 1 cup mayonnaise
- 1/2 cup tomato sauce
- 1/4 cup cream
- 1/2 - 1 tsp Worcestershire sauce
- 2 lemons, 1 juiced, 1 cut into 6 wedges
- 1/2 medium-sized butterhead lettuce
- 30 cooked shelled prawns
- 2 tomatoes, finely diced
- Defrost prawns in the fridge, not in the microwave or at room temperature.
- Remove packaging and put prawns in a bowl, covered, and leave overnight. If you need a faster defrost, don't use the microwave; sit the bowl (tightly covered) into a basin of cold water for an hour or so.
- If not cooking prawns whole, twist off the head, hold the tail and carefully remove the shell from around the body; the tail can be left on or taken off.
- De-vein by making a cut along the top of the body, then use a sharp knife to remove the dark vein-like digestive tract.
- If you plan to cook your prawns, they are best bought raw. Re-cooking cooked prawns only makes them tough.
- Slightly undercook prawns as they'll keep cooking with residual heat once removed from the pan or grill.
- If you're serving them with barbecued or grilled steak, don't put the prawns on until the steak is 90% ready - and then only give them a couple of minutes maximum on each side.
- Prawns only need a few minutes to cook - any longer and they'll become tough.
- Prawns can be boiled, deep-fried, crumbed and deep-fried, pan-fried or grilled.
- Cooked prawns should be springy, sweet and juicy; overdone, they will be dry, tough and have little flavour.
- If re-heating cooked prawns, warm over a moderate heat.
- Mix together the mayonnaise, tomato sauce and cream. Season with the Worcestershire sauce and lemon juice to taste.
- Wash lettuce and shake leaves dry. Shred finely and divide among 6 individual serving dishes or glasses.
- Place 4-6 prawns on top of lettuce and spoon on a generous serve of the cocktail sauce.
- Decorate with diced tomato, a lemon wedge and a sprig of parsley.