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


  • 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.