Sufra Dayma: Prawn Cocktail By Moushira Abdel-Malek Serves 20 Ingredients: 2 large coral lettuces (leaves separated, washed and dried) 3 kgs cooked medium king prawns (peeled, de-veined, tails intact) Lemon Aioli: 4 egg yolks 2 tbsp wholegrain mustard 1/2 cup fresh lemon 1/4cup Thousand Island dressing 1 1/2 cups corn oil Salt + pepper Method: To make Lemon Aioli: Place the egg yolks, mustard, lemon juice and dressing in a food processor and process until combined. With motor running, gradually add the oil in a thin steady stream, until thick and combined. Season with salt and pepper. Arrange lettuce leaves in the base of a large serving bowl, or among individual serving bowls. Top with the prawns, then drizzle with aioli. Serve with bread sticks and salty crackers
