Prawn and Crayfish Cocktail

Preparation time – less than 30 mins
Cooking time – less than 10 mins
Serves – 4

For the prawn and crayfish cocktail:

• 350g raw tiger prawns
• 350g raw crayfish
• 2 Little Gems Lettuces, leaves separated
• 1/2 tsp cayenne pepper

For the cocktail sauce:

• 2 free range egg yolks
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 300ml ‘Wharfe Valley rapeseed oil’
• 2 tbsp. tomato ketchup
• 1 tbsp. Worcestershire sauce
• 2 dashes of tabasco
• 1/2 lemon, juice only
• Salt and pepper to taste

Preparation:

• Place prawns and crayfish in a steamer. Cook for 4—5 mins until pink and remove, cool and peel the shells.
• Place egg yolks, white wine vinegar and mustard into a food processor and blend until pale and creamy. 
• With motor running gradually poor in ‘Wharfe Valley rapeseed oil’ until you have a thick mayonnaise.
• Place mayonnaise into a bowl and add tomato ketchup, Worcestershire sauce, tabasco and lemon juice and 
• mix. Season with salt and pepper.
• Add prawns and crayfish to sauce and stir.
• Spoon into cocktail glasses and sprinkle with cayenne pepper to serve.