Prawn cocktail, also known as shrimp cocktail, is a simple but refined party favourite. To prepare the prawns, remove the prawn head, then peel off the shell and legs. To de-vein the prawn, use a sharp knife to cut a small line that runs down the length of the prawn’s back. Use the tip of the knife to pull out the intestinal tract and discard.
Place the shredded cos lettuce leaves into a small mixing bowl. Add the prawns, chopped basil and 1 heaped tablespoon of the cocktail sauce. Toss until well combined.
Place 3/4 of the shredded lettuce in the base of the serving glasses (such as Martini or Margarita Glasses). Arrange the whole baby cos lettuce leaves to stand. Place the prawns and remaining shredded lettuce in the glasses. Drizzle extra cocktail sauce over prawns before serving.
Refrigerate for 30 minutes or serve immediately – buon appetito!
Note: Don’t be tempted to make this recipe too early. If you make it more than 30 minutes in advance, the salad leaves may be soggy and not at all pleasant.