Now it is time to take care of the prawns. If you have fresh prawns, clean them from all the shells, the head and the tail. Make sure you remove all the guts by cutting along the back and scraping out all dark matter. If you use frozen prawns thaw them. Wash your prawns and drain them. Bring about one liter of water with 2 tea spoons of salt to the boil, drop your prawns into the water and let them simmer for about 2 minutes. Drain them well and set aside. Now take your pineapple and remove the skin. Make sure you cut out all the dark bits and pieces. Half the pineapple and cut out the hard stem. Now dice your fruit and put the pieces into a bowl big enough for the prawn cocktail. Add your boiled prawns and pour your pink sauce over everything. Mix it well and keep it for one hour in the fridge before serving. Offer plenty of toasted bread with this dish to dip into the delicious sauce.
There is one big rule when it comes to making mayonnaise: All ingredients have to have room temperature, otherwise it simply does not work. So take out all the ingredients from the fridge some hours before you set out to cook. I always have 6 eggs ready and a couple of lemons, in case something goes wrong and I have to start again. You can make mayonnaise by hand, but it is really hard work. Honestly I never even attempt it. With a hand mixer or a mixer the work is done in a few minutes. You can take any oil you like. I normally use Saffola gold with just a little bit of olive oil, because I think that olive oil tastes too strong for mayonnaise. If your eggs are very small, you might need an extra egg yolk.
You start by putting the egg yolks with the lemon juice, the mustard, pepper and the salt into a mixing bowl with high walls. When the mixing bowl is too wide it is very difficult to obtain the right consistency in the beginning. Beat away until all the ingredients have turned into a light yellow cream. This will take a little time. Then start adding the oil: First put in a little bit and blend it well. Keep on adding until the cream starts to become noticeable thicker. Then you can insert the oil in a thin stream while you keep the mixer on. The mayonnaise should have a creamy consistency. If it remains liquid, something went wrong and you have to start again.
To make the dressing for the prawn cocktail, add some dashes of Worcester sauce, around a quarter tea spoon of ground, red chilies and a couple of spoons of ketchup. How much ketchup you put depends on your taste. Be careful at the beginning. You can always add more. The resulting sauce should have a light, pink color and the taste of ketchup should not be dominant. Store your mayonnaise sauce in the fridge.