Name: Rules Prawn Cocktail
Ingredients: 3 80 g; (2 3/4oz) prawns,; ; shelled; 300 ml Lobster base; (10 1/2fl oz); 1 Carrot; 1/2 bn Chives; 1 Celeriac; 9 Headless gambas cooked prawns; 300 ml Olive oil; (10 1/2fl oz); 100 ml Sherry vinegar; (3 1/2fl oz); 100 ml Tomato ketchup; (3 1/2fl oz); 250 ml Chateau challon; (8 3/4fl oz); 600 ml Double cream; (21fl oz); 1 pk Mixed salad; 500 g Chopped hazelnuts; (17 1/2oz)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		New, Superchefs	1	servings

INGREDIENTS

3		80 g; (2 3/4oz) prawns,
		; shelled
300	ml	Lobster base; (10 1/2fl oz)
1		Carrot
1/2	bn	Chives
1		Celeriac
9		Headless gambas cooked prawns
300	ml	Olive oil; (10 1/2fl oz)
100	ml	Sherry vinegar; (3 1/2fl oz)
100	ml	Tomato ketchup; (3 1/2fl oz)
250	ml	Chateau challon; (8 3/4fl oz)
600	ml	Double cream; (21fl oz)
1	pk	Mixed salad
500	g	Chopped hazelnuts; (17 1/2oz)

INSTRUCTIONS

Julienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the
oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon, add
the lobster base then place on ice. Whip the cream and season. Fold in the
cold lobster base. Deep fry julienne celeriac. Mix the prawns with the
cocktail sauce. Dress dish.
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