No-one seems to be quite sure where and when the infamous prawn cocktail originated, but it appeared in restaurant menus in Britain throughout the 1960s, and can still be found even today. It may be an American idea. A combination of shredded lettuce, prawns and, usually, a bottled mayo-based sauce, it has been much maligned, but in actual fact when made correctly, can be wonderful. Marco Pierre White even included it on his Mirabelle menu!

Serves 4

350g (12 oz) shelled prawns
1 little gem lettuce
1 tbsp Dijon mustard
1 tbsp white wine vinegar
4 tbsp olive oil
salt and freshly ground black pepper
2 tbsp finely chopped cucumber

Sauce
6 tbsp mayonnaise
2 tbsp Tomato Ketchup (see page 00)
1 tbsp double cream
1 tsp each of brandy and creamed horseradish
juice of 1/2 lemon
4 drops Tabasco sauce

To garnish
2 tomatoes, seeded and finely diced
1 shallot, peeled and finely chopped
1 tbsp chopped fresh chives

Put the prawns into a bowl. Finely shred the little gem lettuce.
Make a vinaigrette with the mustard, vinegar and oil. Season with salt
and pepper.
Make the sauce by mixing the mayonnaise with the ketchup and cream,
then stir in the brandy, horseradish, lemon juice and Tabasco. Check
the seasoning.
Mix the prawns with 1 tbsp of the sauce and 1 tbsp of the vinaigrette.
Mix the shredded lettuce with the cucumber, add the remaining
vinaigrette and season.
Put the lettuce into four glasses, with the prawns on top. Cover
lightly with the rest of the sauce.
Mix the tomatoes, shallots and chives, sprinkle over the sauce in each
glass, and serve.