Sufra Dayma:

Prawn Cocktail

By Moushira Abdel-Malek

---

Serves 20

Ingredients:

2 large coral lettuces (leaves separated, washed and dried)

3 kgs cooked medium king prawns (peeled, de-veined, tails intact)

Lemon Aioli:

4 egg yolks

2 tbsp wholegrain mustard

1/2 cup fresh lemon

1/4cup Thousand Island dressing

1 1/2 cups corn oil

Salt + pepper

Method:

To make Lemon Aioli: Place the egg yolks, mustard, lemon juice and dressing in a food processor and process until combined. With motor running, gradually add the oil in a thin steady stream, until thick and combined. Season with salt and pepper. Arrange lettuce leaves in the base of a large serving bowl, or among individual serving bowls. Top with the prawns, then drizzle with aioli. Serve with bread sticks and salty crackers