Recipe for Rules Prawn Cocktail

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 x	80 g, (2 3/4oz) prawns, shelled
300 ml	Lobster base, (10 1/2fl oz)
1 x	Carrot
1/2 bn	Chives
1 x	Celeriac
9 x	Headless gambas cooked prawns
300 ml	Olive oil, (10 1/2fl oz)
100 ml	Sherry vinegar, (3 1/2fl oz)
100 ml	Tomato ketchup, (3 1/2fl oz)
250 ml	Chateau challon, (8 3/4fl oz)
600 ml	Double cream, (21fl oz)
1 pkt	Mixed salad

Instructions:

Instructions: Julienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon, add the lobster base then place on ice. Whip the cream and season. Fold in the cold lobster base. Deep fry julienne celeriac. Mix the prawns with the cocktail sauce. Dress dish.

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