2 little gem lettuces, leaves separated and any large leaves torn
4 radishes, finely sliced
1 spring onion, sliced
A few freshly snipped chives
4 cooked shell-on prawns to garnish (optional)
Buttered brown bread to serve
1. Cook the Prawns: In a non-stick frying pan, cook the raw tiger/king prawns in a splash of vermouth or wine for a few minutes until opaque/pink and cooked through. Set aside to cool
2. Prepare the Sauce: In a medium bowl, mix the mayonnaise, ketchup, lemon juice, cayenne pepper, and a pinch of salt and black pepper. Stir in the cold water prawns and most of the tiger/king prawns, along with any juices from the pan
3. Assemble the Cocktail: Divide the lettuce and radishes among 4 cocktail glasses or small bowls. Top with the sauce-covered prawns. Add the reserved prawns, spring onion, and chives. Hook an unpeeled prawn over the rim of each glass, if you like
4. Garnish and Serve: Sprinkle with extra cayenne pepper and serve with lemon wedges and buttered brown bread triangles
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