2 L Water
2 T Coarse Salt
2 Bay Leaves
1 Kg small prawns with heads on
1 Onion, finely chopped
1 cup mayonaise
2 T good quality tomato sauce
6 drops tobasco sauce
1 apple, peeled, cored and cut into small 1/2 cm cubes
Clean and de- ein the prawns, Boil the water in a large pot and add salt and bay leaves. Add the prawns to the boiling water and poach them for 5 mins.
Strain the prawns in a colander and reserve the water to make a bisque at a later date. Peel the prawns and add the shells heads to the bisque liquid. Leave some prawns whole to use as garnish. Cut some of the peeled prawns in half, lenghtwise for use in the cocktail sauce.
Cocktail Sause Method:
Mix all the ingredients together in a large bowl and refrigerate. Add the cut prawns to the sauce, and stir to coat them well. Place the chopped lettuce in the bottom of stemmed glasses and spoon in the prawn mixture. Garnish with whole prawns, parsley and lemon wedges.