Tools

Food processor
 Stirring Tool, Blender

Ingredients

Marie-rose sauce
2 egg yolks
10 ml white wine vinegar
1 tbsp Dijon mustard
400 ml vegetable oil
3 dashes tabasco
½ tsp smoked paprika
1 tbsp brandy
90 g tomato ketchup
Salt to taste

Avocado guacamole
4 avocados, stones removed and roughly chopped (use in 2 halves)
1 lime, grated zest and juice
3 drops tabasco
Salt and pepper for seasoning
10 g fresh coriander, chopped
1 shallot, finely diced 
Semi dried cherry tomatoes (optional) – for folding through at the end

Pickled cucumber
150 g water
50 g sugar
50 g white wine vinegar
1 star anise
5 g mustard seeds
13 ml olive oil
1 pinch salt
½ cucumber, deseeded and cut into thin half moons

Method

To build the prawn cocktail
2 heads baby gem lettuce
Marie rose sauce, as above. 
1 tbsp olive oil
Sea salt for seasoning
1 lemon, zest and juice 
1 lime, zest only
300 g cooked Atlantic prawns
4 large tbsp avocado guacamole, as above. 
Pickled cucumber, as above
15 cherry tomatoes cut into ½’s and seasoned with rock salt and a drizzle of olive oil.
12 large, cooked king prawns, shells removed, keep 4 heads for presentation. 
3 sprigs dill or fennel herb

To make your Marie-rose sauce
Using your Kenwood food Processor with the blade attachment add the egg yolks, vinegar and mustard then pulse together.
Turn the machine on and start to pour the oil very slowly, this will start to emulsify with the yolks and start to thicken, halfway through stop the machine and using a spatula scrape down the edges to make sure all is combining.
Once you have added all the oil stop the machine and you should have a thick mayonnaise. Add the remaining ingredients, tabasco, paprika, brandy and ketchup then pulse together to incorporate well.
Check the seasoning with salt before removing the sauce from the bowl and store in cling filmed bowl in the fridge until needed.

To make your avocado guacamole
Using your Kenwood food processor with the blade attachment, add half of the roughly chopped avocado to bowl with the grated lime zest, lime juice, and tabasco with a pinch of salt. Blitz the avocado until you achieve a smooth consistency then stop the machine.  Add the coriander and shallot and pulse quickly to incorporate.
Remove the avocado puree from the machine bowl and place into a kitchen bowl. Fold the remaining half of the chopped avocado through the puree to add texture. Check the seasoning with salt and pepper. Rub some clingfilm with some lime juice (or rub the juiced limes) and place directly onto the top of the guacamole, with another layer of clingfilm over the top of the bowl.  This will help stopping the guacamole from going brown.
To make your pickled cucumber
Place all the ingredients except the cucumber into a saucepan and bring to the boil, then leave to cool down to room temperature.  Add the cucumber to the pickle and leave for 1 hour before using.

To build your prawn cocktail
Remove the outer leaves from the baby gem and set aside. (You will need 12 large leaves for each cocktail).  Slice the remaining lettuce hearts up fine and add to a bowl, then add enough Marie rose sauce to bind the lettuce together.
Lightly dress the large leaves with olive oil, seasoned with sea salt and lemon and lime zest, place 3 leave’s into the bowl standing up followed by a generous spoonful of shredded lettuce bound with sauce.
Add the Atlantic prawns to a bowl and again add some Marie rose sauce to bind them together also add a little lemon and lime zest with a pinch of salt and pepper and mix well. Divide the prawns into the 4 bowls on top of the lettuce.
Place a spoonful of guacamole onto the prawns in the centre of the dish.
Place the pickled cucumber over the guacamole and around the dish.
Place the seasoned cherry tomatoes over the prawns.
Add the cooked king prawns to a bowl and lightly season with olive oil, salt and pepper and a squeeze of lemon juice, then add 3 tails to each bowl.
Finish the cocktail with small sprigs of dill over the guacamole and a few rasps of lemon and lime zest all over each cocktail.