Prawn cocktail

This is the first time I cooked and tasted this kind of cocktail. I am still not sure why this dish is called "cocktail", but finding that the dish seems to be refreshing, I thought: it’s quite simple, why not make a try?

There’s no way I got dissappointed at this dish. It was really great to serve as an appertizer. The colors of the whole cocktail cup were eye-catching with the red and green in harmony with the fine color of the "dressing" or "cocktail sauce"? It had a tangy taste that impressed me right at the first bite. It’s better that you use live prawns (now in Vietnam, I can easily buy live prawns right at wet markets) as they are fresher and the texture is firmer. 

Ingredients: (serves 2-3)

- 200g large prawns 

- 2 tbs whipping cream

- 4 tbs mayonnaise

- 2 ttbs tomato ketchup 

- 1 tsp worcestershire 

- juice of ½ lemon

- some lettuce leaves 

- salt, pepper, paprika

Method: 

- Steam the prawns until done. Peel, remove the heads. 

- Whisk the whipping cream until soft sponge. 

- Combine the whipped cream, mayonnaise and ketchup in a bowl. Add worcestershire sauce then gradually add the lemon juice until the mixture has a sharp taste. Season with salt. 

- Chop the lettuce leaves and divide into cups. 

- Divide the peeled prawns into the cups. Pour over with the cocktail sauce. 

- Sprinkle the cups with ground pepper and paprika before serving.