Method:
1.Wash, de-shell and devein the prawns. Boil the prawns in salted water and a little lime juice. Cut the prawns in bite size pieces. Keep one prawn for garnish.
2.Dice cucumbers and tomato finely and uniformly. Keep in refrigerator.
3.Finely shred Romaine. Keep in ice cold water.
4.Boil egg for 10-12 minutes. Cut a roundel of the egg (For garnish).
5.Cut a lemon wedge (For garnish).
6.Prepare the cocktail sauce.
For Cocktail sauce:
Mix mayonnaise, tomato ketchup, tobasco sauce and Worcestershire sauce. Keep it in the refrigerator.
*We can adjust the tanginess and hotness of the sauce by varying the quantities of tomato ketchup and tobasco sauce as per our liking.