Prawn cocktail baby gem cups

Ingredients

• 700g of large prawns, raw, with heads and shells on
• 3 baby gem lettuces, leaves separated and cleaned
• 1 tsp paprika
• 2 Freshlay Farms Golden Yolker® egg yolks
• 1 tsp Dijon mustard
• 1 tbsp of lemon juice
• 250ml of neutral oil
• salt
• freshly ground black pepper
• 150g of homemade mayonnaise
• 2 tbsp of tomato ketchup
• 1 tbsp of lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp brandy, optional
• 1 pinch of cayenne pepper
• 20ml of olive oil
• 1 handful of Panko breadcrumbs
• 1 handful of sesame seeds
• 1 pinch of salt
• 1 handful of parsley leaves

Instructions

1. Start by preparing the prawns. Remove the heads and shells, saving the heads. Devein prawns and set aside
2. Next, sauté the prawn heads in oil until they are cooked, red and aromatic
3. Add 100ml water to the pan with the prawns and simmer for 10 minutes
4. Add the heads to a small blender with the water and blitz for a minute or so. Pass through a fine sieve
5. Next, make the sesame panko topping. Heat the olive oil over a medium heat then add in the panko breadcrumbs, sesame seeds and salt. Fry off the breadcrumbs in the oil until golden brown, then set aside
6. For the mayonnaise, first whisk together the egg yolks, mustard and lemon juice. Slowly add in the oil, starting with just a few drops at a time, while whisking until the mixture starts to thicken and the oil is emulsified
7. Speed up the pouring slightly, so you have a very thin but constant stream of oil, and keep whisking until you have a thick mayonnaise. Stir in 2 tablespoons prawn liquid then season, adjusting the salt, mustard and lemon juice to taste
8. To make the Marie Rose sauce, mix together 150ml mayonnaise, ketchup, lemon juice, Worcestershire sauce, brandy (if using) and cayenne
9. Next, poach the prawns. Cook the prawns in simmering water for 2–3 minutes until pink, then remove from the water and let cool
10. Set aside half the prawns, then slice the other half into chunks
11. Mix the sliced prawns with 3 tablespoons of the Marie rose sauce
12. To serve, place the chopped prawns in the lettuce cups and top with the whole prawns. Drizzle with extra Marie rose sauce then sprinkle with paprika, panko and parsley