Tiger prawn cocktail, tabasco aioli, baby gem leaves, cucumber, radish and black caviar

submitted by Clyde Hollett from the Crab & Lobster, Siddlesham. W.Sussex

For four portions

Ingredients

• 12 black tiger prawns with shells on
• 200 mls of white wine vinegar
• 25 grams of table salt
• Juice of a lemon

For the aioli

• 200 mls rape seed oil
• 200 mls olive oil
• 3 eggs yolks
• 30 mls white wine vinegar
• 1 clove of garlic
• 1 table spoon of Dijon mustard
• Tabasco sauce, lea and perrins and lime juice

For the salad

• 2 heads washed baby gem lettuce
• 2 heads of washed red chicory
• 1 cucumber peeled length ways
• 4 thinly sliced breakfast radishes
• Avruga caviar for garnish

Method

For the prawns

• Fill a large pan with water, then add the 200 mls of vinegar, the salt, and lemon juice and bring to the boil
• Remove the shells from the tiger prawns leaving the tails on
• Run a sharp knife down the spine and remove any waste
• Rinse under cold water
• Add to the pan of boiling water and cook for 4-5 minutes, then place into ice cold water and leave until cold

For the tabasco aioli

• Place the egg yolks, vinegar, Dijon mustard and grated garlic into a blender
• Blend until smooth
• Slowly add the oils (cold) until thick and velvety
• Add a small amount tabasco, lea and perrins and a squeeze of lime to taste

To finish -Smear the aioli onto a plate and add the tiger prawns, then place the leaves and sliced radish around the tiger prawns. Roll up the peeled cucumber and add three prawns per plate, then garish with the black caviar