Prawn Cocktail
   20g iceberg lettuce
   10g radicchio
   10g green oak lettuce
   90g boiled tiger prawns
   10g avocado
   1 boiled quail egg
   10g salmon roe
   Spring onion, cut into fine batons (long slices)
Dressing:
   10g mayonnaise
   10g tomato sauce
   3 drops Tabasco sauce
   Brandy to taste
Balsamic dressing:
   10g olive oil
   10g balsamic vinegar
   Pinch of salt

Slice iceberg lettuce, radicchio and green oak lettuce into julienne slices.
   Add prawn tails to boiling water and cook for five to 10 minutes.
   Peel the avocado and dice into small cubes.
   In a bowl, mix mayonnaise and tomato sauce with Tabasco and brandy till the flavours are consistent and the pink colour is homogenous.
   In a separate bowl, mix balsamic vinegar, a pinch of salt and olive oil.
   In a shot glass, put julienne of salad, avocado cubes, balsamic dressing, cocktail sauce and prawn tails. Decorate with quail egg, salmon roe and spring onion batons.
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