| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 24 |
|
Fresh cooked prawns; peeled with tail |
|
|
; left on |
| 1 |
|
Iceberg lettuce; very finely |
|
|
; shredded |
| 2 |
|
Lemons; sliced into wedges |
| 250 |
ml |
Mayonnaise; (preferably home |
|
|
; made) |
| 60 |
ml |
Worcestershire sauce |
| 60 |
ml |
Brandy |
| 120 |
ml |
Tomato sauce |
| 1 |
tb |
Horseradish |
| 60 |
ml |
Cream; whipped |
|
|
Salt & pepper |
| 2 |
|
Egg yolks |
| 2 |
tb |
Vinegar |
| 250 |
ml |
Vegetable oil |
|
|
Salt and pepper |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
FOR THE MAYONNAISE
First, make the cocktail sauce. Combine the mayonnaise,
worcestershire, brandy, tomato sauce and horseradish with salt and
pepper to taste. Once well mixed, gently fold in the whipped cream.
To assemble, divide the shredded lettuce between 6 martini or dessert
glasses then place 4 prawns on the bed of lettuce. Drizzle the
cocktail sauce over and serve with a lemon wedge.
For the Mayonnaise:
Whisk egg yolks and vinegar until light. Slowly trickle in the oil,
whisking all the time. When all the oil has been incorporated season
with salt and pepper and finish with lemon juice.
Converted by MC_Buster.
Per serving: 4296 Calories (kcal); 455g Total Fat; (93% calories from
fat); 20g Protein; 51g Carbohydrate; 560mg Cholesterol; 2777mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1
Fruit;
67 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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