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Whisk together the egg yolk, white wine vinegar and English mustard in a large bowl using electric beaters. Slowly drizzle in the vegetable oil, whisking all the time, until all the oil is used up and you have a mayonnaise. Speed freaks can start with 250ml good bought mayo (try one made with organic eggs for best flavour).
Stir into the mayo tomato ketchup, worcestershire sauce and brandy. Season with a little cayenne pepper, lemon juice and salt (add more ketchup for a sweeter sauce).
Shred the baby gem lettuces and arrange in pretty glasses. Pile the cooked peeled prawns into each glass then generously spoon the cocktail sauce over. sprinkle with a little more cayenne pepper and serve with lemon wedges and buttered brown bread.
Eileen
Easy 
Minutes : 15 
Serves : 6 
Rich Source of vitamins and minerals 