Dirty Martini Prawn Cocktail

• gin↗50ml ml
• dry vermouth↗2½ tsp tsp
• lemon↗1

  zest and juice

• pitted green olives↗90g g

  from jar, plus 1 tbsp brine

• sugar‑sand↗large pinch of
• extra virgin olive oil↗3 tbsp tbsp
• prepared prawns with garlic and parsley300g g
• chicory↗1 large head of

  leaves separated

• Little Gem lettuce↗1

  leaves separated

• marinated chilies↗2

  coarsely chopped (optional)

• parsley↗5g g

  coarsely chopped

Step-by-step instructions

1. 1

   Place the gin, dry vermouth, half of the lemon zest and juice, olive brine, sugar and olive oil in a bowl, whisk until smooth, then season. Taste and, if needed, add a bit more brine or lemon juice. Add the prawns and chill for 20 minutes to marinate. Lightly crush the olives using the back of a knife and set aside.

2. 2

   Arrange the chicory leaves and Little Gem lettuce leaves among six plates or bowls. Sprinkle the marinated chilies and parsley, then place the prawns with the marinade. At serving, garnish with olives, remaining lemon zest, and a pinch of black pepper.