The Village Press

Method:

Bring a pot of water to the boil and tip in the prawns. Cook them for about 3 minutes, stirring a couple of times, until they have all turned bright orange. Quickly drain and cool them in cold water. Remove and discard their heads. Refrigerate the prawns for an hour.

Meanwhile whisk the two yolks together in a bowl, then, drip by drip at first, whisk in the vegetable oil. This should make a thickening sauce. Continue whisking and drizzle in the olive oil. Season with some sea salt and whisk in enough vinegar to add a slight tang. Adjust the salt to taste. Whisk in the truffle oil. Cover and keep cool.