Prawn cocktail

Method

• step 1

  Make the sauce by combining the mayonnaise, ketchup, brandy (if using), Worcestershire sauce, sriracha and 1 tbsp lemon juice. Season with plenty of black pepper, then taste and add more lemon juice or hot sauce, if needed. Set aside. Will keep chilled for a day.

• step 2

  Separate the lettuce leaves. Wash and put in a bowl of iced water for 5 mins. Drain and dry thoroughly. Set aside eight of the best whole leaves, then finely shred the rest of the lettuce and combine it with the diced celery and cucumber.

• step 3

  Fold the small cooked prawns through the cocktail sauce to coat. Tuck two reserved lettuce leaves into four glasses or small bowls. Divide the salad mix between the bowls, then spoon over the dressed prawns. Scatter over the chopped chives. Will keep chilled overnight.

• step 4

  If you’re adding crispy prawns to the cocktail, twist the head off the body of each large prawn and set aside. Peel away the shell and legs until you get to the tail, which you can leave attached or pinch away. (Pinch the tail and pull the body out to remove.) Use a knife to slice as far as you can along the back of the prawn without cutting it in half, to expose a black vein. Remove this using the tip of the knife. Set aside on a plate lined with kitchen paper.

• step 5

  Use kitchen scissors to carefully trim away the barbed spine at the front of each head, and any other particularly sharp points. Remove the eyes and peel away the hard upper section of shell, keeping the remainder of the head and legs intact. Set aside with the tails in the fridge. Will keep chilled for a day.

• step 6

  Combine the cornflour and paprika with a good pinch of salt, then toss through the prawn tails and heads until lightly coated. Heat a pan or wok no more than a third full of oil to 180C. Frying in batches, carefully lower a few tails or heads into the oil and fry for 2-3 mins, or until crisp and deep golden. Lift onto kitchen paper using a slotted spoon. Top each cocktail with two tails and two heads, if using, and two long chives. Serve with lemon wedges on the side, if you like.