Cocktail Sauce

This classic cocktail sauce is lovely with a prawn starter and seasonal avocado pear. Use fresh, crispy lettuce in the bottom of your desired dish (a glass one, on a foot, will usually make it look pretty).It is quick and easy to make for that lovely entertainment evening to impress friends. Most of the ingredients you will have in your fridge and all you need to do is to add it all together. Gherkins chop easily and there you go! I remember this classic dish as a very old starter/ entree dish and it would also come in handy for a 7-course meal. You can just adjust the prawns or shrimps by making them less than for instance when you use it in a 3-course meal. The prawns you lightly fry until it becomes pink and I would recommend Robertson's fish spice. I personally love that spice! Just use it moderately as spices normally contain salt and you don't want it to taste too salty. The cocktail sauce must still be the most important part of the starter or entree. For garnish use a slice of lemon and if you are fortunate to have a herb garden, add a lovely dill or fennel leaf and eatable flowers such as pansies or nasturtium plant (in yellow or orange) to make it even irresistible! Anothr lovely sauce for prawns can be Chardonnay Cream Sauce.