• 125ml whole egg mayonnaise
• 2 tablespoons tomato sauce
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 8 cooked, peeled Crystal Bay Prawns, tails on
• ¼ red cabbage finely shredded
• ¼ iceberg lettuce finely shredded

Method

In a bowl whisk together whole egg mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and Tabasco sauce.

Take 8 small serving dishes and place a small amount of finely shredded lettuce in 4 of the dishes and finely shredded red cabbage in the other 4. Place a prawn tail up on top of each and a spoon of cocktail sauce. Place in the fridge to chill.

Chef’s Tip: These are also great served on Chinese spoons.