This dish was very popular during the ’60s and ’80s. After that period it has been considered a bit retro and old-fashioned. Personally I love it, it’s creamy and delicious and perfect for Christmas Eve.
This is my mother’s recipe, it does not include Tabasco or horseradish so it is recommended when children are concerned.
For two portions:
– 300 gr frozen king prawn tails
– 4 spoons mayonnaise
– 3 spoons tomato ketchup
– 1/2 spoon Worcester sauce
– 1 spoon Brandy or Cognac
– 2 gem lettuce, washed and trimmed
In a bowl mix together the mayonnaise, tomato ketchup, Worcester sauce, Brandy, a pinch of salt and, if you like, a pinch of black pepper and a dash of lemon juice. Put it in the fridge while you prepare the prawns.
Peel the prawns. With a sharp little knife make an incision along the back of each prawn and remove the black filament. It is important to do so and I advice you do this operation every time you cook prawns because this little black thing is, indeed, the intestine which is rather disgusting and quite bitter.
Now cook the prawns for 3/4 minutes in boiling water. Drain and put them in a bowl of cold water.
While the prawns are cooling down take the best lettuce leaves and decorate two little glass bowls, now shred the rest of the lettuce and put it at the bottom of the bowls. Take the prawns, put 6 nice ones aside and cut the rest in three parts. Sprinkle these parts over the lettuce. Now take the sauce and spoon over the prawns.
Now decorate with the ones you’ve kept aside and serve. If you prepare it in advance, keep it in the fridge.
Enjoy it and Marry Christmas to all of you!
