Wash and cook prawns with shells in sufficient salted boiling water for two minutes. Drain, refresh, peel and devien the prawns.
Boil egg in sufficient boiling water for eight to ten minutes. Drain, cool, peel and cut into thick wedges.
Combine the mayonnaise, tomato ketchup, Tabasco sauce and brandy in a bowl. Add the prawns to the mayonnaise and mix gently.
Divide this mixture into four portions. Divide the shredded lettuce into four individual cocktail glasses and top it up with a portion of the prawn mixture each.
Place a wedge of boiled egg on top of the prawn mixture resting it on the rim. Garnish with a sprig of parsley and a lemon wedge and serve chilled.