24(about 1½kg) large green king prawns4radishes, thinly shaved3baby fennel bulbs, thinly shaved1frillice lettuce (see note), leaves separated and washedTo serve:lemon wedges and buttered brown breadMarie-Rose sauce2egg yolks25 mllemon juice½ tspDijon mustard½small garlic clove, finely chopped185 ml(¾ cup) olive oil1¼ tbsptomato sauce2 tspbrandy, or to taste1½ tspWorcestershire sauce1 tspdouble cream4 dashesTabasco, or to taste
Bring a large saucepan of heavily salted water to the boil. Add prawns and cook until just cooked through (4-4½ minutes). Drain, set aside to cool, then peel, leaving tails intact, and refrigerate until required.
Meanwhile, for Marie-Rose sauce, process egg yolks, lemon juice, mustard and garlic in a food processor until smooth. With motor running, gradually add olive oil in a thin steady stream until thick and incorporated (see note). Add remaining ingredients, season to taste and process to combine. Makes about 250ml.
Line serving bowls with lettuce. Toss prawns, radish and fennel in a large bowl and divide among serving bowls. Serve immediately with lemon wedges and Marie-Rose sauce to the side.
Note Frillice lettuce is a type of mignonette lettuce with
frilly edges. Substitute with another crisp-leaf lettuce such as
baby cos or iceberg. You can substitute good-quality store-bought
mayonnaise in the sauce.