- 350g/12oz raw tiger prawns
- 350g/12oz raw crayfish
- 2 Little Gems lettuces, leaves separated
- ½ tsp cayenne pepper
- 2 free-range egg yolks
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 300ml/10fl oz rapeseed oil
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 2 dashes Tabasco sauce
- 1 tbsp brandy
- ½ lemon, juice only
- salt and freshly ground black pepper
- For the prawn and crayfish cocktail, place the prawns and crayfish into a steamer and place over a pan of boiling water.
- Cover and steam over a gentle simmer until the prawns and crayfish turn pink – this should take about 4-5 minutes. Remove and cool before peeling the shellfish, discarding the shells.
- For the cocktail sauce, place the eggs yolks, white wine vinegar and mustard into a food processor and blend until pale and creamy.
- With the motor running, pour the oil in gradually, in a steady stream, until you have a thick mayonnaise – you may not need to use all the oil.
- Place the mayonnaise into a mixing bowl. Add the tomato ketchup, Worcestershire sauce, Tabasco sauce, brandy and lemon juice and mix to combine. Season with salt and freshly ground black pepper, to taste.
- Add the prawns and crayfish to the cocktail sauce and stir to combine.
- To serve, arrange the Little Gem leaves in the base of each of four serving glasses.
- Spoon the prawn and crayfish cocktail into each glass on top of the lettuce leaves. Sprinkle over the cayenne pepper and serve.