1. Peel the prawns (if frozen, thaw them in the fridge first), cut along the back and pull out the dark vein.
2. Bring a pan of water to the boil with the bay leaf, a slice of lemon and a pinch of salt, add the prawns and cook for 1-2 minutes until just pink; drain, plunge into iced water to cool quickly and drain again.
3. For the sauce, stir the mayonnaise with the ketchup, brandy, lemon juice, a pinch of salt and pepper until smooth; taste and adjust as you like.
4. Wash the iceberg lettuce, spin dry and cut into thin strips.
5. Put a bed of lettuce into glasses or small bowls, arrange the prawns on top (keep a few back for garnish) and spoon over plenty of pink sauce.
6. Garnish with a prawn hooked over the rim and a lemon wedge, and serve well chilled.
Tip: Don't overcook the prawns or they'll turn rubbery - as soon as they're pink and curl into a "C", they're done; the brandy can be left out and the sauce is still delicious.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.