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Prawn cocktail with malt whisky

King prawns with a malt whisky mayonnaise are piled high on mixed salad leaves in Rick Stein's version of this classic starter.


  • 225g large peeled frozen North Atlantic prawns

  • 4 tbsp mayonnaise

  • 4 tbsp tomato ketchup

  • 2 tbsp single malt whiskey

  • 4 tbsp natural, unsweetened yoghurt

  • For The Salad

  • 90g mixed salad leaves

  • 4 basil leaves, thinly sliced


  • 1.

    Defrost the prawns overnight in the refrigerator and chill four large glasses.

  • 2.

    In a bowl, mix together the mayonnaise, ketchup, whiskey and yoghurt until smooth.

  • 3.

    Tear the salad leaves into pieces no more than 5cm across and divide between the chilled glasses.

  • 4.

    Place the prawns gently on top so that they cover the salad but leave a gap around the circumference of the glass.

  • 5.

    Pour the sauce over the prawns without totally covering all of them or the salad.

  • 6.

    The dish looks much more appetizing if you can see  can see a few pink pieces of uncovered prawn and some uncoated leaves. Put a little pile of the sliced basil leaved in the centre of each glass.

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