Prawn Cocktail (British Christmas Starter — Classic)

Ingredients

• 600g large tiger prawns (16-20 count), peeled and deveined
• 200ml classic Marie Rose sauce (Heinz or homemade)
• 2 Cos lettuce hearts (approximately 200g), leaves separated
• 200g fresh lemon juice
• 60ml dry vermouth (Noilly Prat)
• 8g sea salt
• 2g white pepper
• 4 slices wholemeal bread, toasted
• For Service
• 1 lemon, cut into 4 wedges

Method

1. 1
   Bring pot of salted water to boil with vermouth; add prawns and cook 3 minutes until pink and firm (prawn flesh should just opaque at thickest point).
2. 2
   Transfer prawns to ice bath immediately; drain thoroughly and chill 10 minutes.
3. 3
   Season chilled prawns with lemon juice, salt, and white pepper.
4. 4
   Arrange Cos leaves around interior of four chilled coupe glasses or shallow bowls to create cup shape.
5. 5
   Pile equal portions of chilled prawns into center of each glass; coat generously with Marie Rose sauce.
6. 6
   Serve immediately with toasted bread and lemon wedges on the side.