Yes folks, the prawn cocktail is back in fashion and should be given the recognition is deserves.  That popular 1970s starter, served at every discerning culinary establishment back then, suddenly died a death in the 90s when new foods, haute cuisine and Gordon Ramsay made an appearance.  However, the noughties has seen it’s revival and quite rightly so.  Done properly, that tangy sauce coupled with some quality king prawns or shrimps and some crisp lettuce can really get your taste buds dancing.  Here’s a recipe, courtesy of Delia Smith online – www.deliaonline.com from her book, Delia Smith’s Winter Collection. Afiyet olsun.

You will need:

450g cooked and prepared, large or king prawns plus a few unpeeled for garnish

1 crisp heart lettuce such as Iceberg or Cos

25g rocket leaves

1 ripe but firm avocado

cayenne pepper

1 whole lime divided into 6 wedge shaped sections

For the sauce:

150g mayonnaise
1 dessertspoon Worcestershire sauce
a few drops Tabasco sauce
2 tablespoons tomato ketchup (preferably organic)
1 dessertspoon lime juice

Preparation:

To make the cocktail sauce, mix all the sauce ingredients together. Stir and taste to check the seasoning, then keep the sauce covered with cling film in the fridge until needed.

When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses (such as a wine glass for martini), then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. Serve with brown bread and butter.