Prawn Cocktail Sauce

Ingredients

1 Cup Whole Egg Mayonnaise

½ Cup Tomato Ketjap

¼ Cup Thick Cream

1 Dill pickle

1 tbls Capers

1 tbls Parsley, finely chopped

1 tbls Dill, finely chopped

1 tbls Worcestershire sauce

Dash of Tabasco sauce

Sea salt & Freshly ground black pepper

Method

To make the cocktail sauce, slice the dill pickle and finely chop along with the capers. Combine all ingredients in a small bowl and whisk together, taste and season with sea salt and ground black pepper.

Prepare the prawns, gently twist the head and pull it away from the body, use your fingers to roll off the shell and legs attached from the underside, leaving the last shell & tail on, with a small sharp knife make a shallow incision along the back of the prawn & remove the intestinal tract.

Serve with the cocktail sauce and lemon wedges.

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