SHRIMP COCKTAIL

I have my bottled relishes always ready for emergencies.I make them in bulk and store them that lasts for a month. When prawns are in season this recipe is always in my menu.They are so juicy and creamy,that you just want to keep having them.

INGREDIENTS:

• 1 cup shrimps cooked and chopped into medium size
• 1 cup mayonnaise 
• ½ tbsp ketchup
• 1 tsp chili sauce
• 2 tsps horseradish
• A dash of Worcestershire sauce
• A dash of Tabasco sauce
• 1 tbsp coriander leaves chopped

METHOD:

1. Cook the prawns with salt.
2. Mix all ingredients except coriander leaves together and refrigerate for 1 hour.
3. Just before serving remove from fridge and serve cold, with a garnish of coriander leaves.

INGREDIENTS FOR MAYONNAISE

• 2 Egg yolks
• ½ tsp Mustard pwd
• ½ tsp Salt
• 1 tsp Sugar
• ¼ tsp mustard pwd
• ½ tsp White pepper pwd
• 1 tsp Vinegar ( I use apple vinegar)
• 260 ml or more Oil
• 1 tbsp Cream

METHOD:

1. In a blender with the whipper blade on, whip the eggs and sugar together
2. Add the salt ,pepper ,vinegar and mustard pwd and beat again.
3. Now drizzle the oil into it continuously beating it until all the oil is finished and the mayo becomes thick and creamy white.
4. If the mayo is still watery add in some more oil.
5. If mayo curdles then add in 1 beaten yolk and whip up everything once again together.
6. If oil seperates on top then add a tsp of water and beat it again.
7. Now add in the cream and whip it up for 2 mins and store in bottles, refrigerate and use.