Prawn Cocktail with Old Bay Mayonnaise
Reinvent this retro classic with a delicious OLD BAYonnaise sauce - the perfect light lunch or dinner party starter. The OLD Bayonnaise is great with chips or fried chicken too!
1 egg yolk
1 tbsp Dijon mustard
1 tsp white wine vinegar
1 tsp Worcestershire sauce
1 tbsp Frank’s Hot Sauce
1 tsp Old Bay Seasoning
125 ml sunflower oil, at room temperature
squeeze of lemon juice
Salt and freshly ground black pepper, to taste
For the prawn cocktail:
450 g ready-to-eat prawns, peeled
4 little gem lettuce, trimmed, washed and cut into slices or wedges
Old bay seasoning, to taste
4 lemon wedges, to serve
- You can also add diced avocado or Granny Smith apple to the shredded lettuce and/or serve with bread and butter for something more substantial.
- 1 For the OLD BAYonnaise: tip the egg yolk, Dijon mustard, white wine vinegar, Worcestershire sauce, Frank’s Hot Sauce and OLD BAY seasoning into a small bowl. Whisk until completely combined.
- 2 Whisking constantly, add a drop of sunflower oil. Continue to whisk until incorporated and the mayonnaise begins to thicken. Add the remaining sunflower oil, drop by drop, whilst whisking, until the yolk and oil thicken and emulsify. Once they begin to come together, you can add a little more oil at a time - be patient, if you add the oil too quickly, the OLD BAYonnaise will split and curdle. Once all the oil has been added, and you have a thick, spoonable OLD BAYonnaise, whisk in the lemon juice, to taste, and season with salt and freshly ground black pepper. The OLD BAYonnaise will keep, covered, in the fridge for up to 2 days.
- 3 For the prawn cocktail: place the lettuce into a medium-sized bowl. Dust the prawns with some OLD BAY & add half the prawns and toss gently together. Divide between 4 small bowls or martini glasses.
- 4 Garnish with the remaining prawns. Spoon over the OLD BAYonnaise, dust with a little OLD BAY seasoning, to taste. Garnish with lemon wedges and serve immediately.